Vegan Hazelnut Advocaat Cake | Easter Recipe | Baking
A vegan Advocaat cake with homemade Advocaat, moist hazelnut sponge cake and a creme of vegan whipped cream and quark. Perfect for an Easter brunch!
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Cooking tools:
- Springform pan
- Piping bag
- Offset spatula
- Cake knife
- Shredder
- Hand mixer
- Blender
- Fine-mesh sieve
- Saucepan
- Whisk
- Mixing bowl
- Oven
- Refrigerator
- Parchment paper
- Chef's knife
- Spoon
- Serving platter
- Measuring cup
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)
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