John Myers
Ingredients for 4 servings:
- 300 g sugar
- 450 g flour
- 2 packets of baking powder
- 1 packet of vanilla sugar
- 4 tbsp cocoa powder
- 1 pinch of salt
- 500 ml water
- 110 ml sunflower oil
- 5 cups of cream or whipped soy cream, approx. 200 g each
Instructions
Working time approx. 25 minutes; Rest period approx. 1 day; Cooking/baking time approx. 40 minutes; Total time approx. 1 day 1 hour 5 minutes
for a 26cm springform pan
Mix all dry ingredients in a mixing bowl. Add the water and oil and mix well with a mixer. Transfer to a 26cm springform pan lined with baking paper and greased on the sides. Bake in an oven preheated to 180°C (top/bottom heat) for about 40 minutes on the middle rack. Allow to cool completely. Then cut in half to create three layers. Whip the cream until stiff (for a vegan version, whipped soy cream can be used) and spread on each layer. Spread the cream on top and on the sides as well. Leave some cream left over for decoration, if desired. Let the cake rest in the refrigerator for at least one day and let it rest.
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