Summary

Ingredients

• 200 g mararine, e.. Alsan
• 100 g cane suar
• 350 g spelled flour type 630
• 500 ml soy milk (soy drink) with vanilla flavor
• 50 ml oat drink
• 1 pinch (s) salt
• 1 teaspoon, leveled cinnamon
• 1 packet vanilla pudding powder
• 2 glasses morello cherries
• 200 ml whipped cream (Schlagfix), vegan
• 20 g powdered suar
• 1 pack cream stabilizer
• cocoa
• vanilla sugar

Print Recipe Pin Recipe

Instructions

1. Dough for the base:
2. Knead 200 g flour, 2 tablespoon sugar, possibly vanilla sugar, 1 pinch of salt, 120 g soft margarine and 50 ml oat milk to form a dough. Chill in the refrigerator for at least 30 minutes.
3. Dough for crumble:
4. Knead 150 g of flour, 6 tablespoons of sugar, cinnamon and 80 g of cold margarine to make crumble and put in the fridge as well.
5. Pour the dough for the base into a greased and floured springform pan, pull up the edge a little. Flour your hands so that the dough does not stick to your hands.
6. Covering:
7. Cook a pudding from pudding powder with 500 ml of vegetable milk and 2 tablespoons of sugar according to the instructions. It becomes particularly delicious when the plant milk is already flavored with vanilla.
8. Drain 2 glasses of Morello cherries, mix the Morello cherries into the pudding and spread the pudding on the cake base.
9. Take the streusel out of the fridge and spread over the mixture.
10. Bake in a preheated oven at 180 ° C for about 45 minutes.
11. Let the cake cool down completely. I leave it there overnight. Then whip the cream stiff from the 200 ml Schlagfix with 20 g powdered sugar and the packet of cream stabilizer and spread it on the cake. Now dust the cocoa with a sieve and enjoy.