Vegan Birthday Sponge Cake with Strawberry Cream | Recipe - Zucker&Jagdwurst

Ingredients

• 200 g (1.66 cup) flour
• 70 g (0.33 cup) sugar
• 130 g (0.5 cup) vegan butter
• cold water, if needed
• butter for greasing
• flour for dusting
• 330 g (2.66 cup) flour
• 150 g (0.75 cup) sugar
• 8 g (0.5 tbsp) baking powder
• 8 g (2 tsp) vanilla sugar
• 375 ml (1.5 cup) sparkling water
• 75 ml (0.33 cup) vegetable oil (canola oil or sunflower oil)
• 625 g (1.33 lbs) smooth strawberry jelly
• 500 ml (2 cups) vegan whippable heavy cream
• 16 g (4 tbsp) whipped cream stabilizer
• 16 g (1.25 tbsp) vanilla sugar
• 30 g (1 oz) agar-agar
• 1000 g (2.25 lbs) vegan quark
• 100 g (3.5 oz) dark chocolate
• 200 ml (1 cup) vegan whippable heavy cream
• 8 g (2 tbsp) whipped cream stabilizer
• 25 g (0.25 cups) chocolate powder (unsweetend)
• 200 g (7 oz) vegan quark
• optional: 5 g plant-based binding agent
• 1 vanilla bean
• 2 tbsp apricot jam
• vegan sprinkles
• a playing piece (optional)