Vegan Cappuccino-Crumble-Cake with Blueberries | Recipe - Zucker&Jagdwurst

Ingredients

• 250 g (2 cups) wheat flour (type 405)
• 270 g (9.5 oz) hazelnut semolina
• 170 g (0.75 cup) sugar
• 8 g (1.5 tsp) vanilla sugar
• 500 g (17.5 oz) plant milk
• 12 g (1 tbsp) baking powder
• 15 g (0.5 oz) finely ground coffee (e. g. von Lebensbaum)
• 15 g (0.5 oz) chopped coffee beans (e. g. von Lebensbaum)
• 100 g (3.5 oz) couverture (70%)
• 200 g (7 oz) plant milk
• 1 tbsp finely ground coffee (e. g. von Lebensbaum)
• 150 ml (0.66 cup) vegan cream for whipping
• 16 g (2 tbsp) vegan cream stiffener
• 16 g (3 tsp) vanilla sugar
• 100 ml (0.5 cup) freshly brewed coffee (e. g. von Lebensbaum)
• 15 g (0.5 oz) agartine (with 30 % agar agar)
• 50 g (0.25 cup) sugar
• 400 g (1.5 cups) vegan skyr (curd)
• 250 g (9 oz) blueberries