INGREDIENTS

for the dough:

• 250 g flour
• 125 g brown sugar
• 17 g Weinstein baking powder ( cream of tartar or any other vegan baking powder )
• a pinch of salt
• 125 ml sunflower oil
• 200 ml soy milk without sugar
• 100 ml sparkling mineralwater

for the rhubarb cream:

• 600 g rhubarb
• 100 ml water
• 2 tablespoons + 3 tablespoons sugar
• 3 tablespoons starch flour

for the yoghurt creme:

• 200 ml cold water ( tap water )
• 1 sachet Agatine = 10 g ( vegetable gelatin )
• 1-2 tablespoons sugar
• 100 ml soy-yoghurt without sugar
• 100 ml whipped vegan whipping cream

for decoration:

• 100 ml whipped vegan whipping cream

PREPARATION

step 1

• preheat the oven to 180 ° Celsius

step 2

• for the dough
• mix all dry ingredients together
• pour the liquid ingredients into the dry mixture little by little
• pour dough into the cake tin
• bake it for 35-40 minutes ( test for doneness with a toothpick )
• let it totally cool down inside the cake tin

step 3

for the rhubarb cream:

• cut the rhubarb in small pieces ( abt. 1 cm/0,4 inch )
• bring the water with 2 tablespoons sugar to boil
• add the rhubarb pieces and cook it for 5 minutes
• take 20 pieces out ( for decoration )
• cook for another 5 minutes
• mix the starch flour with water and stir in
• stir the sugar (remaining 3 tablespoons) in the cream
• let it cool down for 20 minutes

step 4

for the yoghurt cream:

• mix the Agatine with the water and bring it to boil
• stir in yoghurt and sugar
• stir in the whipped whipping cream

step 5

• take the cake out of the form
• cut it twice (horizontally) to get 3 layers
• put the lower cake layer on a plate and surround it with a cake ring

step 6

• put halve of the rhubarb cream on it
• pour halve of the yoghurt cream onto it
• put the second cake layer on it
• put the second halve of rhubarb cream and the second halve of yoghurt cream on it
• put the upper cake layer on it
• refrigerate the cake for 2 hours

step 7

• brush the cake with the whipped whipping cream
• decorate with the rhubarb pieces you put aside
• refrigerate the cake for another 2 hours