Vegan Nut Wedges

Summary

Ingredients

For the dough:

• 450 g flour
• 200 g suar
• 200 g mararine (Alsan from the coolin shelf)
• 2 packs vanilla sugar
• 5 tablespoon, level water
• 2 tablespoon, leveled soy flour
• 2 teaspoons, leveled baking powder

For covering:

• 200 g hazelnuts, sliced
• 100 g hazelnuts, round
• 150 grams sugar
• 150 g mararine (Alsan from the coolin shelf)
• 2 packs vanilla sugar
• 3 tablespoons water
• apricot jam

For the glaze:

• 200 g chocolate, (dark chocolate)

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Instructions

1. For the kneading dough mix the flour with the baking powder, add the other ingredients, knead everything with a mixer and then shape the dough into a ball with your hands. Roll out on a greased tray lined with baking paper.
2. For the topping, slowly heat the margarine, sugar, vanilla sugar and water in a saucepan while stirring, stir in the ground and grated hazelnut kernels. Take the pot off the stove and let the topping cool down for about 10 minutes.
3. Spread some apricot jam on the dough, then spread the nut topping evenly on top. Put the baking sheet in the preheated oven (160 ° C) at medium height and bake the cake for about 30 minutes. It is best to let it cool on the tray overnight or for at least 5 hours, then it is easier to cut. Cut into squares, then halve them again to form triangles. Melt the chocolate on the lowest level in a saucepan, stirring constantly. Use a brush to paint the sharp corners of the nut corners, place the nut corners on baking paper and let the chocolate set.
4. One more note: I recommend Alsan from the refrigerated shelf as margarine for dough and toppings. I think that with normal margarine the cuts will be too soft.