Summary

Ingredients

For the dough:

• 250 g flour
• 125 g suar
• 0.5 ½ pack baking powder
• 0.5 ½ pack vanilla sugar
• 2 port. Egg substitute
• 130 ml soy milk (soy drink)
• 125 g mararine
• 3 tablespoon cocoa powder
• 1 glass sour cherries

For the cream:

• 1 packet vanilla pudding powder
• 500 ml soy milk (soy drink)
• 4 tablespoon sugar
• 125 g mararine, ideally Alsan

For the glaze:

• 200 g dark chocolate
• 20 ml oil, neutral
• Fat for the shape

Print Recipe Pin Recipe

Instructions

1. Preheat the oven to 200 ° C. Drain the sour cherries.
2. Open the egg substitute loosely and mix with the other ingredients (without cocoa powder for now) to form a smooth dough. Pour half of the batter into a greased springform pan. Mix the other half with the cocoa powder and pour onto the light dough. Spread the sour cherries on the dough and press in lightly.
3. Bake the dough for 20-25 minutes and then let it cool down.
4. Meanwhile, cook a pudding from the pudding powder, soy milk and sugar and let it cool down. It is best to cover with cling film so that no skin forms.
5. As soon as it is lukewarm, stir in the margarine. Spread all the cream on the cake and chill in the refrigerator. Let cool for at least 2 hours.
6. Then melt the dark chocolate with the oil and pour over the cooled cake. Chill again until eaten.
7. Double the ingredients for a tray.