Chocolate Sponge Cake with Raspberry Filling
Ingredients
Dry dough
- 190g spelt flour
- 35g cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 100g sugar
Liquid dough
- 300ml soy milk
- 60ml canola oil
- 1 tsp vinegar
Marzipan layer
- 100g marzipan
Raspberry filling
- 150g frozen raspberries
- 150g vegan cream cheese
- 200g skyr
- 60g sugar
- 1 tsp agar agar
Topping
- 100ml soy whipping cream
- 1 packet vanilla sugar
- 1 tsp arrowroot starch
- fresh berries
Preparation
Preheat oven to 170°C / 335F. Line a baking form with parchment paper.
Add all dry dough ingredients in a large bowl and whisk them together.
Mix the milk and oil and add to the dry ingredients, mix until fully incorporated. Then add the vinegar and shortly blend in.
Fill the dough in the form and bake for about 40-45 minutes.
Let the cake cool down completely. If the cake is uneven at the top cut off the higher parts. Then cut the cake in half so you have 2 layers.
For the filling heat the frozen raspberries with the sugar in a pot. Blend using a hand mixer. Then add agar agar mixed with 2 tbsp cold water. Cook for about 1 minute then turn off heat.
Add cream cheese and skyr and mix.
Place a cake ring around the bottom layer of the cake.
Roll out the marzipan on a clean surface, use some ground almonds or oat flour so it doesn't stick to the counter or rolling pin. Use the cake ring to cut out the right size. Then place the marzipan layer on the first cake layer.
Make sure the cake ring is tightened so the filling can't run off. Then fill in the raspberry cream. Add some fresh raspberries as well then cover with the second layer of cake. Let it cool down in the fridge for about 1 hour.
Meanwhile prepare the soy whipping cream. Add arrowroot starch as needed so it gets more stiff - about 1 tsp.
Cover the cake with the whipping cream and decorate with fresh berries.