Summary

Ingredients

For the yeast dough:

• 240 g flour
• 0.5 ½ cube fresh yeast
• 125 ml soy milk (soy drink), lukewarm
• 40 grams sugar
• 1 packet vanilla sugar
• 40 g mararine, vean, e.., Alsan

For the cream:

• 400 ml soy milk (soy drink)
• 50 grams sugar
• 1 pinch vanilla pulp
• 1 packet vanilla pudding powder, vegan
• 100 g mararine, vean, e.., Alsan

For covering:

• 75 g mararine, vean, e.., Alsan
• 50 grams sugar
• 1 tablespoon agave syrup
• 2 tablespoon soy cream (soy cream cuisine)
• 125 g flaked almonds

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Instructions

1. Using soy milk, sugar, vanilla pulp and vanilla pudding powder, cook a pudding according to the instructions on the packet, cover directly with cling film and allow to cool well.
2. For the yeast dough, sieve the flour into a mixing bowl and use your fingers to make a small depression in the middle. Now heat the soy milk slightly, dissolve the fresh yeast in it and pour it into the hollow. Add sugar, vanilla sugar and Alsan and knead everything into a homogeneous dough that loosens from the edge of the bowl.
3. Shape the yeast dough into a ball and cut lightly crosswise with scissors. Cover and let rise in a warm place for an hour until the volume has doubled.
4. Heat the alsan, sugar, soy cream and agave syrup while stirring until the sugar has dissolved. Carefully stir in the almond flakes and let everything cool down to lukewarm.
5. Knead the yeast dough briefly again and then roll it out in a greased springform pan. Spread the almond mixture on top and let rest covered for another 20 minutes. Bake in a preheated oven at 175 ° C for about 20-25 minutes.
6. Beat Alsan until creamy and fold in the vanilla pudding, tablespoon at a time. Cut the cooled cake horizontally and coat the base with cream. Put the upper part (preferably pre-cut so that the filling is not pushed out so hard afterwards) on it again.
7. Chill for at least five hours.