Cherry cream cake

Details

60 min

2 h

vegan

Ingredients

For the Crust:

70 g margarine
150 g Rapunzel original muesli
150 g Rapunzel Oats, small leaf
or Rapunzel Spelt flakes small leaf
70 g Rapunzel maple syrup grade A
½ tsp cinamon
50 ml water

For the filling:

150 ml water
700 g tofu natural
1 pinch atlantic sea salt fine
150 g Rapunzel maple syrup grade A
1 tsp cinnamon
50 ml Rapunzel sunflower oil
5 pack Rapunzel Bourbon vanilla sugar with Rapadura

to thicken :

330 ml water
18 g Rapunzel agar agar powder

for the topping

320 g canned sweet cherries (save the juice)

For the glaze:

ca. 200 ml cherry juice
pinch of cinnamon
2 pack Rapunzel bourbon vanilla sugar with Rapadura
3 g Rapunzel Agar Agar powde

For the cream:

30 g margarine
60 g tofu
2 pack Rapunzel Bourbon vanilla sugar with Rapadura
2 tbs lemon juice
10 g Rapunzel maple syrup grade A

Details

60 min

2 h

vegan

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.