John Myers
Ingredients for 1 servings:
- 250 g margarine
- 250 g sugar
- 1 packet of vanilla sugar
- 1 pinch of salt
- 2 tbsp cornstarch, or 1 sachet vanilla pudding powder
- 200 ml soy milk (soy drink), oat milk or almond milk
- 250 g flour
- ½ pack of baking powder
- Fat, for the shape
- 500 ml soy milk (soy drink), oat milk or almond milk
- 250 g margarine, room temperature
- 1 pack of pudding powder, vanilla
- 1 pinch of salt
- 4 tbsp sugar, if you like it sweeter, use 6 tbsp
- 1 packet of vanilla sugar
- 1 tbsp rum, if you like
- Jam, red
- 100 g brittle (hazelnut or almond)
- 250 g strawberries, cleaned and cut into strips
Instructions
Working time approx. 45 minutes; Total time approx. 45 minutes
vegan, suitable for allergy sufferers, with strawberries if you like
Dough: Beat the margarine with the sugar, vanilla sugar, and a pinch of salt until fluffy. Carefully mix in the flour mixed with the starch and baking powder. Now add the soy milk and stir until creamy. Pour into a greased bundt cake pan and bake at 170-190°C for 50-60 minutes. Cream: Mix the pudding powder with the sugar and 6 tablespoons of soy milk. Bring the remaining soy milk to a boil and prepare a pudding according to the package instructions. Stir the pudding occasionally while it cools to prevent a skin from forming. Let it cool at room temperature. Beat the butter until fluffy and add the pudding. Finally, stir in the rum. If a skin does form, the pudding can be briefly pureed with a hand blender. Once the cake has cooled, cut it horizontally twice. First fill with a little jam, then spread the cream on top. Repeat this process until the wreath is reassembled. If you like strawberries, place the sliced strawberries on top of the jam and then the cream. Fill a little cream into a piping bag. Spread the remaining cream all over the wreath and sprinkle with praline. Decorate with cream dots and strawberries.
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