Vegan Candy Cake | Sweets | Easy & Simple Recipe | Zucker&Jagdwurst

Ingredients

• For the cake bases:
• 450 g (3.5 cups) wheat flour (type 405)
• 250 g (1.25 cups) sugar
• 8 g (0.25 oz) vanilla sugar
• 16 g (0.5 oz) baking powder
• 1 pinch of salt
• 1 lemon (grated)
• 500 ml (4 cups) sparkling water
• 100 ml (0.5 cups) vegetable oil
• For the peach layer:
• 200 g (7 oz) peaches (canned or frozen)
• 100 g (3.5 oz) peach jam
• 2 tablespoons sugar
• 3 g (0.1 oz) pure agar agar
• 200 g (7 oz) vegan curd
• For the strawberry layer:
• 200 g (7 oz) fresh strawberries
• 100 g (3.5 oz) strawberry jam
• For the white cream:
• 150 g (5.33 oz) vegan cream cheese (room temperature)
• 125 g (4.33 oz) vegan butter (room temperature)
• 25 g (0.77) powdered sugar
• To serve:
• vegan sweets (e.g. from Not Guilty)
• decoration (e.g. candles, cake garlands, cake toppers ...)