Red Currant And Yofu Cake.

A fresh and sour-ish cake, pretty easy to make but with a fancy appearance.

Shortcrust

- 250g spelt flour

- 100g sugar

- 100g margarine

- 2 teaspoons baking powder

- twist of lemon

Mix the dry ingredients very quickly and then add 6 tablespoons cold water. Quickly kneed the dough.

Don't kneed too long or it will be stringy! Uh.

Then put the dough in the fridge for at least 30 minutes.

Topping

- 500g Soya-Yoghurt

- 50g sugar

- 1 package vanilla custard powder

- 250g red currants

Mix the Yoghurt and custard powder with the sugar and put in the fridge. Just let it sit until it's needed.

When the dough is really really cold put it in a greased cake pan and form a little edge.

Pour the yoghurt-pudding mix onto the dough and now you can arrange the currants on the topping or slightly stir in, just make sure not to destroy them. They will sink anyway.

Bake this cake for 40-45 minutes (Gas mark 4 or as required).

Remove from oven and allow to cool. Filling will be flabby, not completely set until chilled.

You can decorate it with some chocolate ganache or whatever you might think of.

Chocolate ganache is pretty easy and makes almost everything sweet better:

melt a little margarine, add the same amount soy milk (or any other vegan milk) and stir in cocoa powder and sugar. Let simmer for just two minutes, that's it.

Pour on things when still warm, afterwards it will be more or less firm but not as firm as a chocolate icing. Maybe I will post a decent recipe with measurements later.