John Myers
Ingredients for 1 servings:
- 150 g sugar
- 225 g flour
- 250 ml water
- 1 packet of baking powder
- 6 tbsp vegetable oil
- 450 g raspberries, frozen
- 30 g sugar
- 450 ml soy milk (soy drink)
- 50 g cornstarch
Instructions
Working time approx. 1 hour; Rest time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 5 minutes
For the cake base, mix the ingredients in a bowl until you have a fairly thin batter. This is best done with a hand mixer. Pour the batter into a greased springform pan and bake for a good 20 minutes at 175°C. Leave the springform pan rim on so the topping stays in place later. For the raspberry topping, heat the frozen raspberries, sugar, and soy milk on the stovetop, then puree. Add the cornstarch, bring to a boil briefly (!), and puree again until smooth. Pour the still-hot raspberry cream onto the cake base. Leave the springform pan rim or cake ring tightly around the cake base until the cream has cooled completely. Once the cream is no longer steaming, place the cake in the refrigerator to cool completely. After about 45 minutes, it should be cool enough that you can carefully (!) remove the ring. Place a few more fresh raspberries on the cake and drizzle with vegan vanilla sauce, if desired.
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