A quick way to prepare a delicious cake. Simply bake the basic recipe from my sponge cake base, then cut it in half, spread the custard mixture on the inside and outside and you’ve created a moist treat. The sponge cake with pudding tastes good anytime and anywhere.
Sponge cake with pudding
A really great and delicious tasting sponge cake with pudding that can be prepared in no time at all. It has a moist texture and is a deliciously chocolatey treat.
Sponge cake with pudding
This sponge cake with pudding is an extremely moist and delicious cake. Simply a poem.
Ingredients
- 1 vegan sponge cake base
For the topping
- 300 ml soy drink
- 2 tbsp extra soy drink
- 20 g date flour
- 20 g cacao powder
- 30 g starch flour
- 1 tbsp cacao nibs
Instructions
- Bake a vegan sponge cake base. See the link on my homepage.
- Cook the pudding. To do this, mix the soy drink, date flour and cocao powder in a pan and bring to the boil.
- Mix the starch with 2 tablespoons of extra soy drink in a cup and then stir quickly into the hot liquid, always stirring with a whisk so that no lumps form.
- Then leave the pudding to cool slightly. Stir occasionally.
- When it has firmed up, fill the cake with it. To do this, cut the finished base in half once, fill with the chocolate pudding and place the other part back on top.
- Then cover everything all around with the remaining pudding. Sprinkle the cocao nibs on top and allow everything to set well.
Tip
The chocolate pudding tastes particularly delicious if you defrost 1 tbsp of frozen raspberries and then cook them with the pudding together with the resulting juice.
Interesting to know
There are different types of cocao beans. The taste can vary depending on the variety.
