Vegan nut-nougat berry cake

Ingredients for 1 servings:

• 200 g flour
• 200 g hazelnuts, ground
• 200 g powdered sugar
• 1 pack of cream of tartar baking powder
• 1 pinch of salt
• some cinnamon powder
• 100 ml sunflower oil or rapeseed oil
• 180 g soy yogurt (yogurt alternative), e.g. natural, without sugar
• 280 ml carbonated mineral water
• 300 ml cream substitute, vegan, for whipping
• 150 g nougat
• 1 pinch of salt
• 3 tsp San-apart
• 300 g mixed berries, frozen
• 100 ml water
• 1 pack of Agartine
• 1 pinch of salt
• some lemon flavor
• 250 g Skyr, vegan
• 30 g powdered sugar
• 7 tsp San-apart
• 200 ml cream substitute, vegan, for whipping
• 100 ml cream substitute, vegan, for whipping
• something San-apart
• n. B. Hazelnut brittle
• e.g. marzipan decoration (roses) or other decorations

Instructions

Working time approx. 1 hour 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour; Total time approx. 1 day 2 hours 30 minutes

A festive vegan cake, creamy and not too sweet

Preheat the oven to 160°C (convection or fan-assisted). Line a 26cm springform pan with baking paper. In a bowl, whisk together the flour, hazelnuts, powdered sugar, baking powder, salt, and cinnamon. Then add the oil, yogurt, and mineral water and carefully mix everything together, first with a whisk and then with a spatula. It’s important not to stir the batter longer than necessary, as otherwise the gluten will be activated and the base won’t be fluffy. Pour the batter into the springform pan and place it directly in the oven. Bake for 50-60 minutes; this always depends on the oven. Towards the end, do skewer tests and monitor the browning. Let the finished base cool completely, ideally overnight. (Simply wrap it in a tightly sealed plastic bag if refrigerated overnight.) For the nougat cream, place the nougat, cream, and a pinch of salt in a saucepan and melt over low heat. Then let it cool completely in the fridge, ideally overnight. Whip the cold mixture with San-apart until stiff peaks form and then chill again. For the berry quark cream, thaw the berries and water in a saucepan and then puree finely with a hand blender. Stir in the agartine, a pinch of salt and lemon flavoring and let the whole thing boil briskly for about 5 minutes. Then let it cool completely and set. Mix the skyr with the powdered sugar and 4 teaspoons of San-apart well. Then stir in the cold fruit mixture. In a second bowl, whip the cream with 3 teaspoons of San-apart and then carefully fold it into the fruit cream in thirds using a spatula. Then chill again. To finish, divide the base horizontally into three layers of equal height. (There are special tools for this, but a large bread knife also works well. It’s best to score the cut edges beforehand and then make sure to hold the knife straight while cutting.) Place the bottom layer on a cake plate and enclose it with a cake ring. Fill the center with half of the quark cream. Carefully place the next layer on top and press down. Repeat with the filling and press down the third layer. There should still be a little nougat cream left at the end to spread on the cake! It’s best to refrigerate the cake for at least an hour so that the fillings set and the whole thing is stable. Then carefully widen the cake ring a little and then lift it off. The cake can now be spread with the remaining nougat cream. Using a pastry scraper or something similar, press hazelnut brittle onto the outside of the cake. For the cream dots to decorate the top, whip the remaining cream with San-apart and pipe dots onto the cake. The center of the cake can, of course, be decorated in any way you like. I opted for marzipan roses and leaves that I had previously formed myself. Of course, you can change things up according to your taste and preferences, for example, adding fresh fruit or using other types. There are no limits to your creativity.