Details


Preparation time
60 min
Cooling Time
2 h
vegan
vegan
Cherry cream cake
Cherry cream cake

Method


For the crust:
Melt the margarine. Stir in the remaining ingredients and knead until a dough forms. Press the dough into the bottom of an oiled springform form and allow it to cool.

For the filling:
Puree the ingredients for the filling in a blender until creamy. To thicken, stir agar agar powder into the boiling water with a whisk. Simmer for 5 minutes and add to the filling, mix well and continue mixing everything quickly. Spread a little more than half of the tofu filling on the base. Set aside a few cherries for decoration. Spread the remaining cherries evenly on the tofu filling. Pour the rest of the tofu filling over the cherries and smooth out.

For the glaze:
Bring the cherry juice, cinnamon, and vanilla sugar to a boil. Stir in agar agar with a whisk and simmer for 5 minutes. Pour the glaze on the filling and chill the cake.

For the cream:
Heat the margarine and puree with the other ingredients in a blender and refrigerate. Decorate the cake with cream and put the remaining cherries on top of the icing.

Ingredients


For the Crust:For the filling:to thicken :for the topping
  • 320 g canned sweet cherries (save the juice)
For the glaze:For the cream:


RAPUNZEL NATURKOST GmbH
Rapunzelstraße 1, D - 87764 Legau
Telefon: +49 (0) 8330 / 529 - 0
Telefax: +49 (0) 8330 / 529 - 1188
E-Mail: info@rapunzel.de
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RAPUNZEL NATURKOST GmbH
Rapunzelstraße 1, D - 87764 Legau
Telefon: +49 (0) 8330 / 529 - 0
Telefax: +49 (0) 8330 / 529 - 1188
E-Mail: info@rapunzel.de