Vegan hazelnut cake

Ingredients for 1 servings:

• 4 tsp powder (egg substitute) or soy flour
• e.g. water, for soy flour or other egg substitute
• 250 g sugar or agave syrup
• 50 ml soy milk (soy drink)
• 50 ml mineral water
• 150 g hazelnuts, or ground hazelnuts
• 100 g margarine, vegan
• 220 g flour
• 1 pack of pudding powder (vanilla flavor)
• 3 tbsp sugar, for the pudding powder
• 350 ml soy milk (soy drink)
• 150 g margarine, vegan
• 1 pack of cream (soy whipped cream)
• 1 pack of nougat
• e.g. hazelnuts, for garnishing

Instructions

Working time approx. 45 minutes; Rest period approx. 1 day; Cooking/baking time approx. 50 minutes; Total time approx. 1 day 1 hour 35 minutes

First, roast the hazelnuts with a little sugar and grind them finely in a food processor. You can also use pre-ground hazelnuts, but this makes a difference in taste. Preheat the oven to 180°C. For the dough, mix the hazelnuts, egg substitute (prepared according to the package instructions: 4 teaspoons of egg substitute or 4 tablespoons of soy flour with equal parts water), milk, water, sugar, flour, soft margarine, and 1/2 a packet of baking powder. If the mixture is too firm, add a little mineral water. Spread into a 26cm springform pan lined with baking powder and bake for 50 minutes. Allow the dough to cool thoroughly. Meanwhile, mix the custard powder with the soy milk and sugar until smooth and bring to a boil while stirring. Allow to cool thoroughly. You can place the pan in a water bath and cool quickly, stirring constantly. Finally, add the soft margarine and stir until a beautiful buttercream forms. For the glaze, gently heat 3/4 of the nougat in a saucepan over low heat, then slowly add 3/4 of the whipped cream. The cream should still stay firm, otherwise the nougat was too hot. Divide the nut base into 2 halves; you may need to trim the edges. Place one half on a large cake plate and place a cake ring around it. Spread this half with the custard cream. Spread the cut side of the other half with nougat (the remaining quarter) and place it on top of the pudding. Finally, spread the nougat cream over the cake. Leave to set overnight. On the day of serving, remove the cake ring. Spread the nougat cream around the edges. Whip the remaining cream and fill it into a piping bag. Place small dots on the cake and decorate each one with a hazelnut.