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Nougat Chocolate Cream Cake [Picture] [Print]
vegane chocolate cream cake with nougat and marzipan crème
Ingredients Preparation

1 light cake layer:

125 g sugar
1 level tsp. baking soda
3 tbsp. soy flour
1 sachet vanilla sugar
about 30 g peeled ground almonds
2 tbsp. egg replacer
125 g flour
ca. 80 ml warm water
25 g starch
25 g margarine
about 50 ml carbonated mineral water
1 sachet baking powder

2 dark cake layers:

2 tbsp. soy flour
75 g sugar
25 g starch
2 tbsp. egg replacer
1 sachet vanilla sugar
1/2 sachet baking powder
about 40 ml water
1 pinch salt
1 sachet Bourbon vanilla flavouring (to taste)(1/2 sachet per cake)
ca. 60 ml carbonated mineral water
100 g flour
1 tbsp. cocoa


200 g marzipan
20-50 g margarine
1-2 tbsp. amaretto (if you like)

Dark chocolate nut spread (vegan)
about 50 ml soy whip

1 sachet chocolate custard / pudding powder
250 ml soy milk
250 ml soy whip
50 g margarine
25 g coconut fat

1 pack soy whip
1-2 tbsp. cocoa
1 sachet cream stiffener

100ml soy milk
1 tbsp. sugar
1 tbsp. cocoa
1 tbsp. amaretto (if you like)

1. Baking the cakes:

(if you want you can use only soy flour or only egg replacer)

Making the light cake:

Mix the soy flour and the egg replacer in a cup with the water and carbonated mineral water. Blend in a bowl for several more minutes. Then mix the sugar and vanilla sugar with each other and add them too; mix the mixture for about 2 more minutes. Sift the flour with the starch, baking powder and baking soda, stir in first one half, then the other. Finally stir in the melted and cooled margarine and the almonds.
Bake in a preheated oven at 180°;C for about 15 minutes.
Let the cake cool briefly, then remove from the cake pan and turn onto a cake rack to cool completely. Cut the cooled cake in half horizontally with a large knife.

Making the 2 dark cake layers:
! The ingredients named are for one layer only.
! Mix the ingredients for each cake separately.

Mix the soy flour with the egg replacer as above. Mix and add the sugar, vanilla sugar and salt as above. Stir in the 1/2 sachet flavouring.
Sift the flour with the baking powder, starch and cocoa, and stir in as above.

Bake the two dark cake layers at 180°;C for about 20 minutes.

2. For soaking the light cake:

Mix about 100ml soy milk with sugar, cocoa and amaretto.

3. Nougat crème:

Bring 50 ml soy whip and 2 tbsp. of the milk, sugar and cocoa mixture to the boil, remove from the heat and stir in the chocolate nut spread. Refrigerate.

4. Making the custard crème:

Cook 1 sachet custard powder according to instructions, but replace half of the (soy) milk with soy whip. Refrigerate. Cream 50 g margarine and fold into the cooled custard. Melt 25 g coconut fat, allow to cool somewhat and stir in. If necessary refrigerate.

5. Making the chocolate crème:

Whip 1 pack soy whip with cream stiffener, then stir in 1 - 2 tbsp. sifted cocoa. Refrigerate!

6. Making the marzipan mixture:

Blend 20 - 50 g margarine with the amaretto in a bowl. Break the marzipan into pieces and blend in until you have a stiff but spreadable mixture.

7. Assembly:

First spread a dark cake layer with the marzipan mixture, then place a light cake layer on top. Prick the light cake with a fork and douse with part of the soy milk mixture. Spread with the nougat mixture and place the second light cake layer on top. Douse with the rest of the milk mixture. Spread with the custard and place the second dark cake layer on top. Now spread the cake with the chocolate crème and decorate as desired.

! Refrigerate the cake

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 Tobias K.

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