Vegan Hazelnut Advocaat Cake | Easter Recipe | Baking - Zucker&Jagdwurst

Ingredients

• 37 g (1.33 oz) vanilla custard powder
• 3 tbsp sugar
• 500 ml (2 cups) plant-based milk
• 1 vanilla bean
• 100 ml (0.5 cup) rum or vodka
• 100 ml (0.5 cup) vegan cooking cream
• 1 pinch of kala namak
• 1 pinch of turmeric (optional)
• 300 g (11 oz) Manner Original Neapolitan
• 600 g (5 cups) whole wheat flour
• 200 g (7 oz) ground hazelnuts
• 250 g (1.25 cups) sugar
• 20 g (1 tbsp) baking powder
• 16 g (4 tsp) vanilla sugar
• 1 l (4 cups) sparkling water
• 200 ml (0.8 cup) vegetable oil (e.g., rapeseed or sunflower oil)
• 400 ml vegan whipped cream
• 16 g (2 tbsp/2 sachets) cream stiffener
• 16 g (2 tbsp/2 sachets) vanilla sugar
• 100 ml (0.4 cup) water
• 30 g (1 oz) agartine (with 30 % agar agar)
• 100 g sugar
• 800 g plant-based curd
• baking paper to line the springform pan
• vegan butter/oil to grease the springform pan
• 150 g (5.25 oz) red currant jam or jelly
• 100 g (3.5 oz) chocolate chips (dark)
• 100 ml (0.5 cup) vegan advocaat