Vegan Butter Cake with Almond Crust
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 3 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 250 g flour
- 50 grams sugar
- 1 packet vanilla sugar
- 1 pinch (s) salt
- 1 squirt lemon juice
- 130 g soy milk (soy drink), or other plant-based drink
- 0.5 ½ pack yeast
- 90 g mararine, e.., Alsan
For covering:
- 40 g mararine, e.., Alsan
- 50 grams sugar
- 70 g flaked almonds
- Grease or parchment paper for the shape
Print Recipe
Pin Recipe Instructions
- For a 22 springform pan. Mix the flour, sugar, vanilla sugar and salt. Warm the soy drink slightly (best in the microwave) and dissolve the yeast in it. Add the mixture to the other ingredients in the bowl, add a splash of lemon juice and knead into a firm dough. Then stir in 50 g of room temperature margarine and knead well. Let the covered dough rise in a warm place for 2 hours.
- Grease the springform pan or line with baking paper. Press small holes in the dough at regular intervals with your finger. Press the remaining margarine (40 g) into the holes spoon by spoon. Bake the cake at 180 degrees top / bottom heat for 10 minutes, then place the almond crust on top. To do this, mix the margarine, almonds and sugar in a saucepan and bring to the boil briefly, stirring constantly. Spread the mixture over the butter cake and bake for another 20 minutes until a nice crust forms.
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