OVERVIEW

Preparation

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  Knead flour, baking powder, 50 g sugar, salt and vegan margarine into crumbles, place in a greased springform pan (26 cm Ø) and press down on the sides and bottom. Drain the cherries, reserving the juice.
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  Whip the vegan cream with the whisk of a mixer. Mix the Exquisa Vegan Natur with the custard powder, except for 3 tbsp. for the sauce, the remaining sugar, lemon juice and vanilla sugar until smooth. Fold in the whipped cream and drained cherries. Pour the cream onto the crumble base and smooth it down. Bake in the preheated oven (electric oven: 180 °C/ convection oven: 160 °C) on the bottom shelf for about 50 minutes until golden brown. Remove the cake from the oven, loosen from the edge, allow to cool and then place in the fridge to cool for approx. 2 hours.
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  After approx. 1 hour of cooling, bring the cherry juice to the boil in a small pan. Mix the remaining custard powder with 1 tbsp cold water until smooth, stir into the cherry juice and simmer for about 1 minute. Leave the sauce to cool. Remove the cake from the tin and dust the edges with icing sugar. Decorate with a drizzle of cherry sauce.