Like Danube waves

Ingredients for 1 servings:

• 170 g margarine
• 120 g xylitol (sugar substitute)
• 1 tbsp vanilla sugar
• 330 g flour
• 1 tbsp cream of tartar baking powder
• 1 pinch of salt
• 150 ml plant milk (plant drink)
• 40 ml mineral water
• 1 tsp vinegar
• 100 g chocolate cream, dark, vegan
• 250 g raspberries
• 400 g soy quark (quark alternative)
• 200 g soy yogurt (yogurt alternative)
• 100 ml plant-based cream (Plant Cream Cuisine), whippable, unsweetened
• 100 g xylitol (sugar substitute)
• 1 tbsp, heaped vanilla sugar
• 2 tbsp, heaped cream stiffener
• tsp locust bean gum
• some vanilla powder
• 100 g chocolate, white, vegan
• 30 g coconut oil

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 40 minutes; Total time approx. 4 hours

for a 24 x 24 cm mold, with raspberries, white chocolate, vegan

Mix the plant-based milk with the vinegar and set aside. Cream the room-temperature margarine with the xylitol and vanilla sugar until fluffy. In a separate bowl, combine the flour, salt and baking powder and add to the margarine alternately with the plant-based milk and sparkling water, mixing everything well. Spread 2/3 of the batter into a greased and floured 24 x 24 cm pan. Mix the rest of the batter with the dark chocolate cream and pour onto the light mixture. Distribute the raspberries on top and press in lightly. Bake in a preheated oven at 180°C for about 40 minutes and let cool. For the cream, whip the plant-based cream with the vanilla sugar and chill. Mix the curd cheese and Greek yogurt with the xylitol and vanilla. Add the cream stabilizer and locust bean gum and mix well. Then carefully fold in the whipped cream. Pour the cream onto the cold cake and smooth it down. Melt the white chocolate and coconut oil in a double boiler and spread over the cake. Then chill for at least 3 hours.