for 8 persons

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  • Preheat the oven to 180°C top and bottom heat.
  • Cover the bottom of a 20 cm springform pan with baking paper.
  • Bring 100 ml almond drink to the boil in a saucepan and remove from the heat. Melt the margarine and the finely chopped couverture.
  • Add the marzipan, sugar, vanilla sugar and PLANT B Egg as well as the remaining 200 ml almond drink and mix everything thoroughly.
  • Add 30 g cocoa with 250 g wheat flour and 1 sachet baking powder to the mixed ingredients. Add to the ingredients.
  • Pour the mixture into the springform pan and bake for approx. 40-50 minutes.
  • Very important: Do a chopstick test.
  • Leave the cake base to rest for a day.
  • The next day, remove the base from the springform pan and cut through once.
  • Briefly bring the apricot jam to the boil in a saucepan. Spread two thirds of it on the bottom layer and place the second layer on top. Spread the remaining jam on top and around the edges.
  • Bring the vegan cream to the boil in a saucepan and remove from the heat.
  • Dissolve the chopped chocolate in the cream.
  • Place the base on a wire rack and spread the chocolate icing evenly.
  • Leave the cake to cool and decorate.