Vegan Marlenka (Lotus cake)
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ingredients
100 g hazelnuts 1 cup whole wheat spelt flour (plain flour) 1 tsp baking powder Dr.Oetker 1/2 tsp baking soda 1 can Chickpea infusion 1/4 cup coconut oil 3/4 cup sugar (I use cane sugar) 2 cans Coconut milk (at least 1 day in the fridge) 1 packet Créme Olé pudding without cooking with vanilla flavor Dr.Oetker 1/2 pk lemon – juice 1 packet vanilla sugar 1 packet Vega gel 2 tbsp maple syrup (honey) 100 ml Water / compote juice / milk to cook the vega gel 8 pk Lotus biscuits 1/2 cup fruit jam (strawberry, currant, apricot, …)
progress
This recipe is our favorite cake for any family occasion. I came up with the recipe by mixing several recipes to achieve the full nutty flavor of marlenka in a vegan version 🙂
1.
Grind the nuts and toast them in a dry frying pan for a few minutes until they smell fragrant
2.
Add all the dry ingredients- flour, sugar, baking powder, baking soda.
3.
Beat the chickpea water snow for about 10 min. Gently stir the oil and the snow into the batter and pour into the mould (23 cm). .
4.
Bake the cake at 190°C for 25-30 minutes.
5.
Make the cream.
6.
Remove the coconut milk from the refrigerator and discard the water. Whisk the solids with the Olé, maple syrup, vanilla sugar and lemon juice.
7.
Cook 1 packet of Vega Gel in 100ml of liquid (I used coconut milk water from a can).
8.
Let the gel cool for a few minutes and mix with the cream.
9.
Let the cream set for min 2h in the fridge. Let the shell cool completely (preferably by the next day).
10.
Cut the crust into three parts. Place the cake pieces progressively back into the tin to prevent the cake from falling apart. Spread with jam (it doesn’t have to be), a good layer of cream, again the body, jam, cream, finally put the body and on top of the cream + crushed lotus biscuits.
11.
Let the cake rest and when it is firm, spread the remaining cream on the sides and top with lotus biscuits.
12.
Finished, enjoy!
