Apricot pudding cake made from a shortcrust pastry base with vegan filling and a streusel topping. The perfect cake for a summer coffee party. Easy to make, vegan and incredibly delicious!
Prepare springform pan, line with baking paper and grease sides as needed.
Prepare flaxseed egg for shortbread and set aside.
1 Piece Flaxseed egg
FOR THE SHORTCRUST PASTRY Place flour, raw cane sugar, baking powder, bourbon vanilla, margarine and flaxseed egg in a blender and blend until uniform. Alternatively, work by hand.
250 g Flour, 60 g Raw cane sugar, 1 tbspn Baking powder, ¼ tbspn Bourbon vanilla, 125 g Margarine, 1 Piece Flaxseed egg
Pour directly into the springform pan and press evenly into the pan. Pull up edges 3 cm. Poke a few holes with a fork. Put in the refrigerator.
FOR THE FILLING prepare a portion of vanilla pudding according to package instructions. As a rule, take away 6 tablespoons of vegetable milk (from 500ml), mix with the powder and 2 tablespoons of sugar.
1 Pack Vanilla pudding powder, 500 ml Plant milk, 30 g Raw cane sugar
Bring the remaining milk to a boil and pour in the pudding mixture. Bring to a boil while stirring and wait for it to thicken. Remove from heat and set aside.
Now preheat oven to 180 degrees convection (200 degrees top and bottom heat).
FOR THE CRUMBLE Knead the flour, sugar, cinnamon and margarine with your hands until you get a crumbly dough. Set aside.
125 g Flour, 60 g Raw cane sugar, 1 tbspn Cinnamon, 80 g Margarine
Remove shortcrust pastry from refrigerator and place halved apricots, cut edge up, in a circle in springform pan. Pour hot pudding directly on top and smooth. Spread streusel over the cake.
Put in the oven and bake for 60 minutes.
Remove from oven and let cool completely.
Store remaining pieces in an airtight container in the refrigerator for up to 5 days.