Short pastry:Make a firm pastry, adding just enough soy milk so that it doesn‘t crumble. Grease the bottom of a 28 cm springform pan and spread the pastry on it.
Chocolate sponge:Finely chop and melt the glazing chocolate. Melt the butter. Cream the chocolate with the butter, add the cocoa powder, allow to cool somewhat, carefully stir in the egg yolks, allow to cool again somwewhat, fold in half of the egg whites well, fold in the second half only briefly.Cover an oven tray with baking paper, spread the sponge mixture on it. Bake both the short pastry and the sponge at 160°;C in circulating heat for 15 to 20 minutes. Remove the cake layers from the tin and the tray, allow to cool briefly. Spread both layers with 2 -3 tbsp. raspberry jam. Cut open 5 packs Soyatoo! Cut the sponge into strips about 4 - 5 cm wide. Carefully roll one strip loosely and place it on its side on the middle of the short pastry. Fill the spaces with Soyatoo! and also spread Soyatoo! thinly around the outside . Alternately add the next strips of sponge and Soyatoo! around the middle piece of sponge, so that you have a spiral or several rings. The last piece of sponge should reach the very edge of the base, you may wish to use a cake ring for support. Last of all cover the top with Soyatoo! and dust with about 2 tbsp. cocoa powder. Refrigerate the cake for several hours. If you have fresh raspberries at hand, use them to decorate the cake. |
