Vegan Black Forest Cake

Ingredients for 1 servings:

• 450 g flour
• 350 g sugar
• 1 packet of vanilla sugar
• 1 packet of baking powder
• 4 tbsp, heaped cocoa
• 12 tbsp rapeseed oil or Alba oil
• 500 ml water
• 1 jar morello cherries, 680 g
• 45 g cornstarch
• 50 g sugar
• 5 tbsp cherry brandy or water
• 400 g whipped cream (Schlagfix), chilled
• 5 g Agartine, 0.5 sachets
• 100 ml water
• 40 g sugar
• 3 tbsp cherry brandy
• 200 ml whipped cream (Schlagfix), chilled
• 1 pack of cream stiffener
• 100 g dark chocolate chips
• n. B. Cherry(s)

Instructions

Working time approx. 2 hours 20 minutes; Rest period approx. 1 day; Cooking/baking time approx. 45 minutes; Total time approx. 1 day 3 hours 5 minutes

vegan, 24 cm diameter

This recipe makes a 24 cm cake. First, bake the sponge cake by mixing all the dry ingredients together, then adding the oil and water. Transfer to a springform pan or cake ring lined with baking paper and bake at 170 degrees Celsius for 45 minutes. Do a skewer test. Allow the sponge cake to cool completely and refrigerate overnight, preferably at least four hours, as this makes the layers much easier to slice. For the filling, pour the cherry juice into a saucepan and bring to a boil. Add the cornstarch and sugar, and cook until thickened. Remove from the heat, stir in the kirsch and cherries, and let cool. For the cream, bring the water to a boil, add the agartine, and boil gently for two minutes, then let cool slightly. Meanwhile, whip the well-chilled whipped cream until stiff, this takes about two minutes, then add 1 tablespoon of the cream to the agartine, then stir in another 3 tablespoons and only then add the rest, otherwise there may be lumps. Now cut the base three times to create three smooth layers. This works best with a cake cutter. You can make cake pops out of the dome. For best results, use a cake ring. Place half of the cherry mixture on the bottom layer, then half of the cream on top, place the second layer on top and press down firmly. Then add the remaining cherry filling, the remaining cream and the third layer on top and press down firmly. Chill the cake for at least four hours. To decorate, whip the well-chilled whipped cream with cream stiffener until stiff, for about two minutes. Cover the cake with this mixture. Press the chocolate chips onto the edge and in the middle of the cake and decorate with cherries if desired.