Saturday July 26th, 2014
For 10-12 servings:
26 cm spring form
400 g vegan marzipan / fondant, different colors, for icing and ornaments
For 1 leaf (prepare 2) :
300 g flour
3 tablespoons cocoa
150 g raw sugar
125 ml sunflower oil
375 ml soy milk
2 tsps. baking powder
a pinch of salt
Mix all the ingredients until the sugar has dissolved. Grease the spring form with a little bit of oil. Pour the mix into the form and bake (in the preheated oven) on medium heat, for 30-40 minutes. Check with a straw if the dough is baked inside, if the dough sticks to the straw bake for a few minutes longer. Allow to cool than remove from the spring form.
1 pack silken tofu (350 g)
5-6 tablespoons raw sugar
1 tablet vegan dark chocolate, at least 70% cocoa
100 g raisins
75 ml amaretto
Soak the raisins in amaretto for at least an hour (or overnight).
Blend/process the tofu, sugar and amaretto until smooth.
Melt the chocolate in bain-marie (steam bath). Mix with the tofu.
Add the raisins and mix. Allow to cool in the refrigerator for at least 15 minutes.
Assembling the cake:
Lay a leaf on a plate, add the chocolate cream (keep 2-3 tablespoons apart, without raisins) and spread evenly. Put the other leaf on top and add the remaining cream. Spread over the cake, including the sides, so the marzipan / fondant will stick to the cake.
Knead the marzipan / fondant until it is elastic, lightly dust the work surface with powdered sugar (to prevent sticking) and roll it with a rolling pin. Cover the cake, smooth and remove the excess. Decorate with marzipan/fondant ornaments / figurines.