John Myers
Contents
show
Ingredients
dough
- 2 tbsp Soy flour
- 6 tbsp Water
- 120 g Brown sugar
- 1 packet Vanilla sugar
- 125 g Margarine
- 250 g Flour
- 1 packet Baking powder
- 2 tbsp Cocoa powder
- 150 ml Soy milk
- 1 glass Cherries
pudding
- 0,5 packet Custard powder
- 250 ml Soy milk
- 2 tbsp Brown sugar
molding
- 100 g Dark chocolate
- 1 tbsp Palmin Coconut Fat
Instructions
- Grease a springform pan (26cm) and dust with flour. Preheat the oven to 190 ° C. Drain the cherries well.
- Mix the soy flour and water. Add the brown sugar, vanilla sugar and margarine and whisk everything well. Mix the flour and baking powder, sieve in portions over the dough and stir in together with the soy milk. Pour half of the batter into the springform pan and spread the cherries on top.
- Stir the cocoa powder into the other half of the batter and cover the cherries with the dark batter. Bake in the oven for about 25-30 minutes and then leave to cool.
- Using the vanilla pudding powder, sugar and soy milk, cook a pudding according to the instructions on the packet, let it cool down a little and spread it on the cake.
- Melt the chocolate and palmin over the hot water bath and spread quickly over the pudding mixture. Chill for about 1 hour before serving.
Nutrition
Serving: 100gCalories: 378kcalCarbohydrates: 45.1gProtein: 7gFat: 18.9g
