Is this actually also possible in vegan? And without alcohol? Because we don't drink any more...
Slightly more acidic and fresh thanks to the fermented "cream cheese"
Instead of using mascarpone, the cream here is made super light with the great, fermented organic "cream cheese" from Soyananda as a base and has a great consistency. I really liked the slightly tart freshness of this "cream cheese". If you prefer it a little sweeter, simply add a little more agave syrup.
Baking time: approx. 50 min
Finishing time: approx. 30 min
Ingredients for a 17 cm springform tin
For the cream:
- 3 small bowls of Soyananda cream cheese
- 6 tbsp agave syrup (a little more if you want the cream a little sweeter)
- 3 drops of bitter almond oil
- Some grated tonka bean
For the sponge base:
- 300 g spelt flour type 630
- 150 g raw cane sugar
- 1 good pinch of sea salt
- 1/2 tsp vanilla, ground
- ¾ sachet baking powder
- 60 ml oil
- 350 ml mineral water
- 2 tbsp white wine vinegar
- Some vegetable margarine for the moulds
For the decoration:
- 1 tbsp cocoa
- 1 handful of flaked almonds
- Dried decorative flowers
Preparation
For the Cream Mix the ingredients well to form a smooth mixture and chill in the fridge.
Mix the flour, sugar, salt, vanilla and baking powder in a mixing bowl. Add the oil, mineral water and vinegar and stir with a whisk to form a smooth batter.
Grease a springform tin and spread the dough in it. Bake at 170°C fan oven for approx. 50 minutes (test with a skewer). Leave the base to cool completely in the tin.
Remove the base from the springform tin and cut into three equal thirds with a long knife.
Place the bottom cake layer on a cake plate and spread about ¼ of the cream on top. Then place the middle cake layer on top and spread with another quarter of the cream and place the third, top layer on top.
Spread the remaining cream on and around the cake and smooth it out.
Decorate as desired with cocoa, almond flakes and decorative flowers.
It is best to chill for at least 1-2 hours so that the cake can be cut easily.
TIP:
- Alternatively, you can also stir cocoa or dried strawberries into some of the cream to give the cake a more colourful taste and look.
- I can also imagine different types of fruit - either relatively small in the middle layer, or in nice, bite-sized pieces on top as a decorative and flavour element.
- And of course you can also soak the individual cake layers with amaretto and/or coffee if you want to create the typical tiramisu flavour.
Your Katinka