Simple, creamy with dessert character? Yes you can with this recipe for a magical vegan, tiramisu cake. Delicious sponge cake soaked with coffee, filled with a thick layer of creamy mascarpone.
Soak cashews for the VEGAN MASCARPONE if a high-powered blender is not available.
Prepare coffee or espresso, allow to cool and set aside.
150 ml cold
FOR THE COOKIEPreheat oven to 175 degrees and line a springform pan (22cm diameter) with baking paper. Grease sides optionally with a little coconut oil or vegan margarine.
Sift flour and starch into a large bowl, add baking powder, raw cane sugar, lemon zest and turmeric and mix well with a mixer or by hand. Add coconut oil and mineral water and gently stir or fold until a uniform dough is formed. Be careful not to stir too long, otherwise the carbonic acid in the mineral water will lose its driving force. Don't worry about small lumps in the dough, they will dissolve during the baking process.
210 g fine spelt flour, 1 tbspn Cornstarch, 1 Package baking powder, 1 tbspn Turmeric, 120 g Raw cane sugar, 1 Packet of lemon zest or fresh lemon zest from an organic lemon, 85 g Coconut oil, 210 ml Mineral water
ALTERNATIVELY make the dough with a cake machine or high-powered mixer. I use the dough program of my Blendtec.
Pour batter into springform pan and bake for 30 minutes. Do stick test, does the wooden stick come out clean, turn off oven and let sponge cool completely.
For the VEGAN MASCARPONE place all ingredients in a high-powered blender or other powerful blender and blend to a fine liquid (circa 60 seconds). Place in a small saucepan and bring to a boil over medium heat, stirring constantly.NOTE: Always stay with it and stir, otherwise there is a risk that it will cut off dimensions at the bottom of the pot. The starch causes the liquid to thicken when heated. Remove from heat, cool briefly, place in refrigerator and allow to set.
225 ml Oat milk or another plant milk, 1,5 tbspn Strength, 40 g Raw cane sugar, Juice of one lemon, ½ tbspn Bourbon vanilla ground, Optional: 25ml amaretto, 150 g Cashews
BISKUITcut in half with a long knife and unfold. Return the base to the springform pan and drizzle with ½ cup of coffee. Please do not skimp here, but soak well.
MASCARPONE remove from the refrigerator and whip again briefly by hand or with a mixer to make it nice and creamy. Spread half of the cream on the cake base with a silicone spatula or a spoon.
Straighten pie lid a bit if too much of a dome formed during baking (I nibbled right away). Drizzle with the remaining coffee and place on top of the first layer of mascarpone.
Spread the remaining mascarpone on top, smooth it out and put it in the fridge. Ideally, leave to infuse overnight. Otherwise, place in freezer for 30 minutes, remove from springform pan and portion.
TIP: The cake tastes especially good and is super portionable if you freeze it for 30 minutes.
Arrange on plates and enjoy!
Cocoa powder to taste as topping
Store in an airtight container in the refrigerator for up to 5 days, keep frozen for a few weeks. TIP: Cut into pieces already before freezing.