Chocolate Yogurt Cherry Slice
Ingredients for a square pan (32x20cm) or a springform (26cm):
Chocolate Base:
1.59 ounces (45g) vegan butter/margarine
7.05 ounces (200g) flour
5.82 ounces (165g) sugar
1.59 ounces (45g) cocoa powder
7.6 fl ounces (225ml) plant-based milk
1 tsp Original Backin (baking powder)
A pinch of salt
1/2 tsp vanilla sugar
Yogurt Layer:
14.11 ounces (400g) vegan Skyr/yogurt
8.82 ounces (250g) vegan whipping cream
1.76 ounces (50g) agave syrup
Optional: Lemon zest
2 sachets of LoVE it! Vegan gelling agent from Dr. Oetker
Cherry Layer:
8.45 fl ounces (250ml) cherry juice
1/2 tsp cinnamon
10.58 ounces (300g) cherries (from a jar)
1 sachet of LoVE it! Vegan gelling agent from Dr. Oetker
Instructions:
Preheat the oven to 356°F (180°C) with circulating air and grease the springform while dusting it with flour.
To make the dough, melt the vegan butter substitute in a pot over low heat.
In a bowl, mix flour, cocoa powder, baking powder, sugar, salt, and vanilla sugar.
First, add the plant-based milk, then the vegan butter substitute to the dry ingredients. Briefly mix everything with a hand mixer. Fill the dough into the springform and bake for 25-30 minutes in the oven.
Remove the cake from the oven and let it cool completely.
Begin by whipping the vegan cream.
In another bowl, mix the Skyr/yogurt with agave syrup.
In a pot, take 200g of the Skyr/yogurt mixture along with 50ml of vegan cream and briefly bring it to a boil, adding the 2 sachets of LoVE it! Vegan gelling agent from Dr. Oetker. Now, mix the boiled mixture back with the remaining Skyr/yogurt.
Gently fold the whipped vegan cream into the mixture. Spread it all over the chocolate base and chill for 30 minutes.
Take the cherry juice and briefly bring it to a boil with 1 sachet of LoVE it! Vegan gelling agent from Dr. Oetker.
Now, you can distribute the cherries on the base and pour the cherry mixture over them using a brush to cover them completely.
Chill the cake for at least an hour. 😊
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