And that's what needs to be done

First mix all the dry ingredients for the pastry (sugar, vanilla sugar, flour, baking powder, cacao powder), then add neutral oil, plant based milk and soda water and combine with a mixer until you have a smooth pastry. Chop the chocolate in small pieces and stir into the pastry with a spatula or spoon. Grease the cake form(s) and bake around 35 minutes with 175 degrees of oven heat. (With that amount of pastry I could fill two round 18 cm diameter form.) Test with a tooth pick if the cake is done, take it out of the oven and let it cool for one or two hours (better over night). With a big knife, cut the curved top part of the cake(s) to get a straight surface, turn the cakes around. What you can do the with the cake left overs I will tell you in one if my next recipes - so definitely keep it.

Now take the can of coconut milk out of the fridge and open it. You just need the creamy part of the coconut milk, so take it and leave the liquids to do a nice smoothie or curry or whatever. Put the cream in a batter together with the soy cream. Combine it with the mixer on middle speed and add the cream stiffener and vanilla sugar. Mix it again, now on full speed, until the cream is stiff.

Wash the berries, remove the greens from the strawberries, maybe cut them in halfs so they are the size and height as the blueberries and raspberries. Put a layer of cream on top of the first cake, add a layer of mixed berries (Looks nice and colourful, right?). Place the second cake on top of it, add a layer of cream and finish with a layer of berries. You can add more layers of cake, cream and berries on top to get an even more spectacular look of course - at some point the cake becomes less stable and tends to fall apart when cutting pieces from it. Don't forget to enjoy your masterpiece now! ♥