Vegan Raspberry Cake - Step by Step | Recipe | Zucker&Jagdwurst

Ingredients

• For the sponge cake:
• 225 g (2 cups) flour
• 150 g (0.75 cup) sugar
• 1 tsp baking powder
• 8 g (0.25 oz) vanilla sugar
• 1 pinch of salz salt
• 250 ml (1 cup) sparkling water
• 50 ml (0.25 cup) plant-based oil
• For the cream:
• 200 ml (1 cup) plant-based heavy cream
• 1 tsp cream stiffener
• 500 g (2 cups) plant-based yogurt
• 1 vanilla bean
• 1 lemon (zest)
• 50 g (0.5 cup) confectioner’s sugar
• 30 g (2 tbsp) agar agar (25 % agar agar)
• 100 ml (0.5 cup) oat milk
• Also:
• 500 g (18 oz) fresh raspberries
• 100 g (3.5 oz) raspberry jam
• 50 g (2 oz) ground almonds
• clear fruit tart glaze
• confectioner’s sugar for dusting