Vegan Cherry Cake with Sprinkles

Summary

Ingredients

For the dough: (shortcrust pastry)

• 300 grams flour
• 200 g mararine, e.., Alsan
• 100 g cane suar
• 2 tablespoon soy flour, as an egg substitute
• 1 pinch (s) salt
• 1 packet vanilla sugar

For covering:

• 1 glass sweet cherries
• 1 pack pudding powder, dark chocolate
• 40 grams sugar
• 2 teaspoons, leveled agar agar
• 1 handful almond (s), chopped

For the sprinkles:

• 120 g mararine, e.., Alsan
• 100 g cane suar
• 1 packet vanilla sugar
• 150g flour, alternatively 130g flour and 20g ground almonds
• possibly cinnamon powder or lemon peel

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Instructions

1. Mix all the ingredients for the shortcrust pastry into a kneading dough (prepare soy flour according to the instructions on the package and add to the dough). Shape into a ball, wrap in aluminum foil and refrigerate for half an hour.
2. Strain the sweet cherries, collect the cherry juice. I always have 300ml of juice left, that`s enough for the pudding. Mix the pudding powder with the sugar and cherry juice and bring to the boil while stirring. Add agar and let pudding cool.
3. Put the dough in a 26cm springform pan, cover the base with it and pull up one edge. Spread the chopped almonds on the dough, spread the cherries on top and then pour the pudding over it so that the cherries are covered.
4. For the crumble, put the sugar, vanilla sugar and flour in a bowl. Heat the margarine slightly and add it to the batter and use a fork to make crumbles. If you like, you can add 1 teaspoon of cinnamon or replace grated lemon zest or 20g less flour and ground sweet almonds. Bake on the middle rack at 175 degrees (no convection) for approx. 65-70 minutes.