John Myers
Ingredients for 1 servings:
- 200 g margarine, e.g. Alsan
- 100 g cane sugar
- 350 g spelt flour type 630
- 500 ml soy milk (soy drink) with vanilla flavor
- 50 ml oat milk (oat drink)
- 1 pinch of salt
- 1 tsp, smothered cinnamon
- 1 packet of vanilla pudding powder
- 2 jars of morello cherries
- 200 ml whipped cream (Schlagfix), vegan
- 20 g powdered sugar
- 1 pack of cream stiffener
- n. B. Cocoa
- e.g. vanilla sugar
Instructions
Working time approx. 1 hour; Rest time approx. 6 hours; Cooking/baking time approx. 45 minutes; Total time approx. 7 hours 45 minutes
Dough for the base: Knead 200g flour, 2 tbsp sugar, vanilla sugar if desired, 1 pinch of salt, 120g soft margarine, and 50ml oat milk into a dough. Chill in the refrigerator for at least 30 minutes. Dough for the crumble: Knead 150g flour, 6 tbsp sugar, cinnamon, and 80g cold margarine into crumbles and also chill in the refrigerator. Pour the dough for the base into a greased and floured springform pan, pulling up the sides slightly. Dust your hands with flour so the dough doesn’t stick to your hands. Topping: Make a pudding from pudding powder with 500ml plant-based milk and 2 tbsp sugar according to the instructions. It’s especially delicious if the plant-based milk is already vanilla-flavored. Drain 2 jars of morello cherries, mix the morello cherries into the pudding, and spread the pudding on the cake base. Remove the crumble from the refrigerator and spread it on top of the mixture. Bake in a preheated oven at 180°C for about 45 minutes. Allow the cake to cool completely. I let it stand overnight. Then whip the “cream” from 200 ml of whipped cream with 20 g of powdered sugar and the sachet of cream stiffener until stiff peaks form and spread it on the cake. Finally, sprinkle with cocoa powder using a sieve and enjoy.
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