Danube Waves Vegan

1. First, put the sour cherries in a sieve and let them drain

dough

1. Mix the flour, sugar, baking powder and the vanilla flavor in a large bowl. Melt the margarine in a saucepan, stir in the soy milk and pour into the bowl with the dry ingredients. Mix everything into a dough.
2. Spread 2 / 3 of the light dough on a baking sheet lined with baking paper. Stir cocoa powder into the rest of the batter. Since the chocolate dough is now a bit tough and therefore difficult to spread over the light dough, stir some soy milk into the dough until it is so liquid that the dark dough can be easily spread over the light dough. Distribute the drained cherries evenly on the batter.
3. Bake at 180 degrees for about 30 minutes and let the cake base cool

Topping / buttercream

1. For the buttercream, put the soy milk in a saucepan. Put the pudding powder in a cup with 2 tablespoons of sugar and, from the 500 ml soy milk in the pot, remove 5 tablespoons and stir with the pudding powder until smooth. Bring the milk to the boil in the pot, remove it from the hot plate and stir in the mixed pudding powder with a whisk, bring to the boil again while stirring constantly. Let the pudding cool down and stir it every now and then so that no skin forms.
2. After the pudding has cooled down, stir the margarine (room temperature) with the powdered sugar and then stir into the pudding. Spread the buttercream evenly on the cooled cake base and chill. Best for 30 minutes in the refrigerator.
3. Then melt the couverture in a water bath and spread it on the cold buttercream. Chill the cake again until the chocolate is firm.