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. Prepare vanilla pudding filling: Using soy milk, sugar, vanilla sugar, and vanilla pudding powder, prepare pudding according to package instructions. Cover directly with cling film and cool completely.
2. Make yeast dough: Sieve flour into a mixing bowl and make a small well in the center. Gently heat soy milk, dissolve fresh yeast in it, and pour into the well. Add sugar, vanilla sugar, and vegan margarine, then knead everything into a homogeneous dough that releases from the sides of the bowl.
3. First rise: Shape dough into a ball and make light crosswise cuts with scissors. Cover and let rise in a warm place for 1 hour until the volume doubles.
4. Make almond topping: Heat vegan margarine, sugar, soy cream, and agave syrup over medium heat while stirring until sugar dissolves. Carefully stir in almond flakes and cool to lukewarm.
5. Prepare and bake: Briefly knead the yeast dough, then roll it into a greased springform pan. Spread the almond mixture evenly on top. Cover and let rest for 20 minutes. Bake in a preheated oven at 175°C (350°F) for 20 to 25 minutes.
6. Make filling and assemble: Beat vegan margarine until creamy. Fold in the cooled vanilla pudding 1 tablespoon at a time. Once the cake is cooled, cut it horizontally. Coat the bottom layer with the cream mixture and place the top layer back on.
7. Chill: Refrigerate for at least 5 hours before serving.