My cake and my mother's

Mom's and my cake – a perfect vegan delight to celebrate special moments

Total preparation time: 1 hour
Cooling time: 2 hours
Number of servings: 10

On a special day, when we celebrate both my birthday and my mother's, I decided to prepare a vegan cake that is both tasty and easy to make. This recipe for a biscuit and chocolate pudding cake is perfect for those who want to indulge in a quick and delicious dessert without using animal-derived ingredients. Let's start the culinary adventure!

Necessary ingredients:
- 400 g plain biscuits
- 1 liter soy milk (preferably with coffee for a richer taste)
- 1 packet chocolate pudding
- 2.5 tablespoons white flour
- 4 tablespoons sugar
- 1 tablespoon margarine
- 1 packet vanilla sugar
- 1 medium orange
- A handful of pitted cherries
- 400 ml plant-based whipped cream
- Red food coloring (optional)
- Dr. Oetker decorations (e.g., daisies)
- 1 vanilla essence
- 1 tablespoon vanilla-flavored powdered sugar

Step 1: Preparing the cake pan
Start by taking a round detachable cake pan and wrapping it in cling film. This technique will make it easier to remove the cake after it has cooled.

Step 2: Preparing the syrup
In a cup, mix water, vanilla essence, and vanilla-flavored powdered sugar. This will be the syrup used to soak the biscuits, adding a sweet and aromatic flavor to the cake.

Step 3: Preparing the chocolate pudding
Put 500 ml of soy milk on the heat to boil. Meanwhile, in a small bowl, mix the pudding packet with 2 tablespoons of sugar and a little of the boiled milk. Make sure the mixture is smooth. When the milk boils, add the pudding mixture and stir for a minute until thickened.

Step 4: Adding the orange
Peel the orange and cut it into thin slices, then into small cubes. Add these cubes to the warm pudding and mix well. This step will give the cake a fresh and aromatic note.

Step 5: Assembling the cake
Place a first layer of biscuits in the prepared pan and generously soak them with the prepared syrup. Pour the chocolate pudding evenly over the biscuits. Continue with a second layer of biscuits, which you soak again.

Step 6: Preparing the vanilla cream
Put the remaining 500 ml of soy milk on the heat. Add the flour, the other 2 tablespoons of sugar, the vanilla sugar, and a few tablespoons of the hot milk, stirring constantly. When the milk boils, pour in the flour mixture and stir until thickened. Once ready, remove from heat and incorporate the margarine. Cut the cherries into small pieces and add them to the cream.

Step 7: Finalizing the cake
Pour the warm cream over the second layer of biscuits. Place a final layer of biscuits, soak them, and let the cake cool at room temperature, then in the fridge for at least 2 hours.

Step 8: Decorating the cake
After the cake has completely cooled, turn it onto a serving plate and remove the cling film. Whip the plant-based cream until stiff and cover the cake with it. You can add red food coloring for a festive look and decorate with sugar daisies.

Serving:
My and my mom's cake is now ready to be enjoyed! The slices can be decorated with a little chocolate sauce or fresh orange slices for an extra touch of elegance. Don’t forget to share this recipe with your friends to bring a bit of joy into their homes!

This vegan cake is not only a delicious choice but also a perfect way to celebrate special moments with loved ones. Enjoy!