Vegan Whole Grain Hazelnut Cake with Nougat Cream | Recipe | Zucker&Jagdwurst

Ingredients

• For the hazelnut batter:
• 150 g (5.5 oz) whole grain Neapolitan wafers (e.g. by Manner)
• 300 g (2.5 cups) whole grain wheat flour
• 100 g (3.5 oz) ground hazelnuts
• 150 g (0.75 cup) sugar
• 16 g (4 tsp) baking powder
• 8 g (1 tbsp) vanilla sugar
• 500 ml (2 cups) sparkling water
• 100 ml (0.5 cup) vegetable oil (e.g. rapeseed or sunflower oil)
• For the nougat cream:
• 300 g (10.5 oz) vegan nougat for baking
• 500 ml (2 cups) vegan whippable heavy cream
• 18 g (2 tbsp) cream stiffener
• 16 g (2 tbsp) vanilla sugar
• 35 g (3.5 tbsp) unsweetened cocoa powder
• Also:
• 200 g (7 oz) cherry jam
• 200 g (7 oz) chopped hazelnuts for garnish
• 12 whole, peeled hazelnuts for garnish
• whole grain Neapolitan wafers for garnish (e.g. by Manner)
• vegan butter for greasing
• whole grain wheat flour for dusting