Sooooo velvety and creamy - I could fall in love with it!
Baking time: approx. 50-60 min
Ingredients for one springform tin (24 cm diameter)
For the floor
- 360 g spelt flour type 630
- 1 sachet baking powder
- 40 g cocoa powder
- 150 g cane sugar
- 1 pinch of salt
- 250 g cold Alsan (vegan butter)
For the filling
- 800 g soya quark
- 200 g Alsan
- 150 g cane sugar
- 1 sachet vanilla custard powder
- 1 jar of morello cherries
Preparation
Make a small well in the centre. Cut the cold, vegan butter into small pieces, add to the well and knead everything into a smooth dough.
Line the base and sides of a cake tin with three quarters of the dough and chill in the fridge for at least half an hour.
Melt the Alsan and mix lukewarm with the sugar and pudding powder. Fold in the soya quark and spread the mixture over the cake base. Spread the cherries on top and press lightly into the quark mixture with a pastry knife
Tear the remaining chocolate dough into larger crumbles and spread evenly over the filling.
Bake at 160 °C fan oven on the middle shelf for 50-60 minutes.
Leave to cool completely and chill slightly before slicing so that the filling is firm.
Enjoy!!!
Your Katinka
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