Vegan Mozartball Cake | Recipe | Baking | Zucker&Jagdwurst

Ingredients

• For the marzipan sponge cake base:
• 250 g (2 cups) spelt flour (type 630) or wheat flour (type 405)
• 120 g (0.25 lb) ground almonds
• 150 g (0.66 cup) sugar
• 10 g (2 tsp) vanilla sugar
• 10 g (2 tsp) baking powder
• 1 pinch of salt
• 225 g (0.5 lb) marzipan
• 75 ml (0.33 cup) neutral vegetable oil
• 300 ml (1.25 cups) sparkling water
• 3-4 drops of bitter almond flavoring
• vegan butter or vegetable oil for greasing
• For the pistachio sponge cake base:
• 120 g (1 cup) spelt flour (type 630) or wheat flour (type 405)
• 100 g (0.25 lb) ground pistachios
• 15 g (1 oz) chopped pistachios
• 100 g (0.5 cup) sugar
• 5 g (1 tsp) vanilla sugar
• 30 g (1 oz) spinach (fresh or frozen)
• 50 ml (0.25 cup) neutral vegetable oil
• 200 ml (0.75 cup) sparkling water
• For the nougat filling:
• 150 g (0.33 lb) vegan nougat for baking
• 150 ml (0.66 cup) plant-based cream (for whipping)
• 1 tsp cream stiffener
• 150 g (0.33 lb) plant-based cream cheese (coconut oil based)
• 20 g (0.75 0z) cocoa powder
• Also:
• 250 g (0.5 lb) vegan dark chocolate