- Preparation time: 45 Min.
- Backing time: 25 Min.
Preheat the oven to 180 ° C.
Separate the whites from the yolks and beat the egg whites with 50 g of the sugar until stiff. Mix the oil, egg yolks, and the remaining sugar in another bowl until frothy. Add flour, baking powder, and 125 ml water.
Halve the dough into two separate bowls. Pour cocoa and milk into one half, stir. Now add half of the stiff egg whites to the light and dark dough and fold in with a wooden spoon.
Line a baking sheet (39x26x4 cm) with baking paper and smooth the light dough out on it. Add the dark dough on top in blobs and distribute a bit. Drain the morello cherries in a sieve and sprinkle on top. Bake the cake for about 25 minutes and let cool completely.
For the filling bring the pudding to a boil according to the instructions on the packet. Let it cool for 15 minutes until the mixture is just lukewarm. Beat the butter briefly, add to the pudding, and stir. Top the cooled cake with the pudding, smooth it out evenly and let everything cool off.
For the glaze, melt the dark couverture and add coconut oil. Cover the pudding layer with the chocolate glaze. Cool and serve in squares.
- For the dough:
- 4 eggs
- 125 Rapunzel sunflower oil 2
- 200 g Cristallino cane sugar
- 250 g flour
- 2 tsp of baking soda
- 125 ml water
- 3 tbsp Rapunzel Tiger Quick cocoa powder
- 2 tbsp plant milk
- 1 glass of morello cherries (drained weight 350g)
- Margarine for the mold
- 1 liter of plant milk
- 2 packs of Rapunzel vanilla pudding powder
- 80 g Rapunzel Cristallino cane sugar
- 250 g vegetable margarine