Vegan raspberry cake

Ingredients for 1 servings:

• 200 g flour
• 1 egg substitute, for one egg
• 50 ml mineral water
• 1 pinch of salt
• 60 g sugar
• 120 g plant margarine, e.g. Alsan
• 225 g flour
• 170 g sugar
• 250 ml mineral water
• 50 ml vegetable oil, e.g. sunflower oil
• 1 packet of baking powder
• 1 packet of vanilla sugar
• 2 tbsp currant jelly, for spreading
• 1 pack of vanilla pudding powder, alternatively cake cream
• ¼ liter soy milk (soy drink), e.g. vanilla soy milk
• 2 tbsp sugar
• 1 pack of cake glaze
• 250 ml water or fruit juice
• 30 g sugar
• 750 g raspberries, fresh or frozen
• 40 g almond flakes

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 3 hours 10 minutes

for a 26cm springform pan

For the shortcrust pastry, prepare the egg substitute according to the instructions. Then knead the flour, salt, sugar, margarine, and egg substitute and let it rest in the refrigerator for one hour. Preheat the oven to 180°C (top/bottom heat). Roll out the dough on a floured work surface to a 26 cm diameter. Place the dough circle on a baking sheet lined with baking paper or bake in a 26 cm springform pan in the preheated oven for approx. 8-12 minutes on the middle rack. Then let it cool. Leave the oven on and maintain the temperature. For the sponge base, mix the flour, sugar, vanilla sugar, and baking powder. Add the oil and mineral water and stir in briefly. Important: Stir only briefly! Grease the springform pan and dust it with flour. Pour in the batter. Bake the sponge on the middle rack for approx. 25 minutes. Turn out onto a sheet of baking paper and let it cool. Both bases can be made the day before. Place the shortcrust pastry in a cake ring and spread with the blackcurrant jelly. Place the sponge cake on top. For the custard, combine the custard powder or cake cream (some custard powders contain milk protein), sugar, and plant-based milk, and bring to a boil while stirring. Let cool slightly, then spread it over the sponge cake and smooth it down. To help the fruit stick to the cake, you may want to hollow out the sponge cake beforehand, leaving a 1 cm border around the edges. Spread the raspberries over the custard and prepare the cake glaze according to the instructions. Let cool briefly, then spread it over the raspberries. Brown the almonds in a dry pan, then sprinkle the cake edges with them.