Conny's gluten-free chocolate marzipan walnut cake

Ingredients for 1 servings:

• 240 g rice flour
• 100 g starch flour
• 50 g buckwheat flour
• 150 g coconut blossom sugar
• 50 g cocoa powder, unsweetened
• 1 tsp, heaped locust bean gum
• 1 packet of baking powder
• 2 tsp. baking soda
• 400 ml oat milk (oat drink), with chocolate flavor or another chocolate drink
• 150 g margarine, room temperature and soft, e.g. Alsan
• Breadcrumbs for the form, gluten-free
• 250 g raw marzipan mixture, vegan
• 200 g powdered sugar
• 2 tbsp nut milk (nut drink)
• 250 g margarine, e.g. Alsan
• 50 g walnuts
• 50 g cornstarch
• 50 g sugar
• 450 g nut milk (nut drink)
• 1 handful of walnuts, roasted

Instructions

Working time approx. 2 hours; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour; Total time approx. 15 hours

lactose-free, soy-free, vegan, for a 26 cm springform pan

Preheat the oven to 175°C (top/bottom heat). Grease a 26cm springform pan and sprinkle with gluten-free breadcrumbs. Mix all the dry ingredients for the dough in a bowl. Gently heat the margarine and chocolate milk in a saucepan until the margarine is liquid. Then add to the dry ingredients and mix everything well with a hand mixer. Pour the dough into the springform pan. Bake in the preheated oven on the middle rack for about 40-50 minutes. After 35 minutes, do the first skewer test. The cake must be completely cool before dividing it into three layers. For the marzipan filling, combine all the ingredients in a bowl and knead with your hands until you have a smooth dough. If the marzipan dough is still too dry, simply add another tablespoon of nut milk. This dough should be neither crumbly nor sticky. For the buttercream, first roast the walnuts in a pan without any fat. Then add the nuts to a blender with a little nut milk and puree until finely blended. Mix the cornstarch and sugar and whisk with a little nut milk until creamy and smooth. Bring the remaining nut milk and the pureed nuts to a boil, stirring constantly. Remove from the heat and whisk in the cornstarch and sugar mixture. Return to the heat briefly and whisk until thickened. Pour the pudding into a bowl and let it cool completely. This pudding can also be made a day in advance; it won’t take quite as long. Put the room-temperature, soft margarine into a food processor and mix until creamy, then add the cooled but room-temperature pudding a tablespoon at a time, stirring constantly. Stir until a smooth cream forms. Set aside. If you can’t buy ready-made roasted walnuts, simply make them yourself. Recipes are available here at Chefkoch. Can also be made the day before. Chop the roasted walnuts into small pieces. I put them in a plastic bag and run a rolling pin over them once or twice. After the cake has cooled, cut the cake layer in half horizontally twice. This creates three thinner cake layers. Place one cake layer on a cake plate and place a cake ring around it. Spread the marzipan mixture on the first layer and spread it evenly with your hands; the entire layer should be evenly covered with the marzipan mixture. Place the second cake layer on top and press down firmly. Spread two-thirds of the nut buttercream on the second layer and spread it evenly over the entire layer with a spatula. Sprinkle two-thirds of the walnut crumbs evenly over the top. Finally, place the last cake layer on top and press down lightly. Place in the refrigerator for 2-3 hours so the buttercream sets. Loosen and remove the cake ring. Then cover the cake completely with the remaining nut buttercream and sprinkle with the remaining walnut crumbs. Return the cake to the refrigerator to allow the buttercream to set again. Only remove it shortly before serving, as it tastes best when well chilled. This cake is very thick and compact, but it tastes delicious.