Cake:400 g freshly ground spelt
330 g whole cane sugar
1 sachet cream of tartar baking powder
12 tbsp. rape oil
1 tsp. vanilla powder
500 ml soy milk
Filling:400 g silken tofu
500 ml Soyatoo!
120 g raw cane sugar
1 can pineapple (350 g), 250 ml juice or soy milk
4 tsp. agar agar
grated rind of 1/2 lemon
1 pinch salt
Decoration:some whipped Soyatoo!
13 pineapple pieces
grated coconut |
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Sift the baking powder over the flour, add sugar and vanilla, then stir in the soy milk ans oil. Lay out 2 cake tins (28cm diameter) with baking paper. Fill the dough into both cake tins.
Bake on two racks for 40 minutes at 175 °;C circulating heat. Swap the tin after 20 minutes to ensure an even result. Let cool on a rack.
Whip the Soyatoo! and refrigerate.
Completely dissolve the agar agar in a little pineapple juice, then heat with the rest of the juice, the sugar and salt, simmer for 5 minutes and let cool. Once cool, mix first with with the silken tofu, then the Soyatoo!.
Lay out a cake tin with baking paper or use a cake ring. Put the first cake half in the cake tin, then the filling. Cover with cling film and refrigerate until firm. (if necessary freeze for about 2 hours). Cut the second half of the cake into twelve pieces and place these on the filling.
Decorate the cake with Soyatoo!, pineapple pieces and grated coconut. |
