Marble nougat cake Jangel`skij

Ingredients for 1 servings:

• 100 g buckwheat, ground
• 350 g brown rice, ground
• 50 g amaranth, ground
• 200 g beans, white, ground
• 2 bags of baking powder
• 1 pinch of salt
• 200 g cane sugar
• ¼ tsp vanilla powder, bourbon
• 500 ml wine, white, good dry
• 200 g margarine, unhydrogenated
• 200 g sunflower seeds, roasted, ground
• 1 pinch of salt
• 100 g cane sugar
• 50 g chocolate, bitter 70% grated (almond mill)
• 1 ½ tbsp coffee powder, not instant
• 125 ml wine, red, up to 200 ml, good dry

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

gluten-free + egg-free + dairy-free + own recipe

Mix 100g ground buckwheat, 350g ground brown rice, 50g amaranth, 200g ground white beans, 2 packets of baking powder, 1 pinch of salt, 200g raw cane sugar and 0.25 tsp bourbon vanilla powder well, add the white wine and margarine and mix well. Pour about 2/3 of the batter into a 26cm diameter ring tin lined with baking paper and smooth it out. In the rest of the batter add 200g roasted and ground sunflower seeds, 1 pinch of salt, 100g raw cane sugar, 50g dark chocolate 70% grated (almond mill) and 1.5 tbsp coffee powder (not instant). Mix well, then gradually add 125-200ml of good dry red wine, you should get a good, smooth batter, you can see. Place this dough in a ring shape on top of the light dough, then use a fork to stir the dark dough into the light dough in a spiral pattern. Bake in a cold oven at approximately 140°C (convection oven) for approximately 90 minutes. Do a pin test.