John Myers
Ingredients for 1 servings:
- 250 g flour, smooth
- 1 tbsp baking powder
- 250 g hazelnuts, ground
- 2 tbsp cocoa powder
- 180 g powdered sugar
- 1 tbsp vanilla sugar
- 120 g margarine
- ½ liter soy milk (soy drink)
- Apricot jam
- 150 g chocolate (cooking chocolate)
- Coconut oil
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
without animal products
Combine the flour, baking powder, hazelnuts, and cocoa powder. Whisk the margarine, sugar, and vanilla sugar until fluffy. Pour over the flour mixture and gently stir in the milk. Pour the batter into a greased cake tin and bake at 180°C for about 50 minutes. Let cool and divide once. Spread the bottom layer with jam, then place the top layer of the cake on top and spread with jam. Melt the cooking chocolate over a pan of simmering water. For shine and to make it easier to spread, add a little coconut oil or regular oil. Be careful not to add too much, or the glaze will be too runny. Cover the cake with it.
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