John Myers
Ingredients for 1 servings:
- 1 cake base, vegan, recipe in the database
- 2 packs of soy cream (Soy Cream Cuisine), whippable, 300 ml each
- 500 g berries, mixed, frozen or fresh
- 2 tbsp vanilla sugar
- 1 handful of blackberries, fresh
- Hazelnuts, roasted, chopped
- n. B. cocoa powder
Instructions
Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 25 minutes
a delicious birthday cake with fruity berry filling
Chill the soy cream. Pour the thawed berry mixture into a sieve, press down a little with a spoon, mix with the vanilla sugar, and chill. Mix the batter for the cake base from the recipe by b3tz3: http://www.chefkoch.de/rezepte/2998511452704597/Veganer-Tortenboden.html, using 1 tablespoon of baking powder. Thoroughly grease a fruit base pan and a round springform pan and sprinkle with breadcrumbs. Pour 2/3 of the batter into the fruit base pan and bake for 15 minutes. Pour the remainder into the round springform pan and bake for 10 minutes. Turn both cake layers out and let cool completely. Pour the soy cream into a tall container and beat with a hand mixer on high. Brush the cream over the fruit base. Press the berry mixture down again with a spoon and spread it evenly over the fruit base. Spread another layer of cream over the berries. Place the second layer from the round springform pan on top and cover the entire cake with cream. Mix the remaining cream with a little cocoa powder and transfer it to a cake piping bag. Chill for a few minutes. Sprinkle the edges of the cake with chopped nuts. Decorate the cake with fresh berries and chocolate cream, if desired. Cover and refrigerate the cake. It will keep for at least 3 days. Tip: Check beforehand that the springform pan fits over the top opening of the fruit base.
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