Instruction
Sponges: Start by adding the lemon juice to your cocoa and let it stand for approx. 5 minutes.Sift the flour, baking powder, baking soda and salt into a mixing bowl and combine. Pour sugar, Vegan Block, vanilla sugar and your cocoa with lemon juice into a blender and blend until it is a smooth and emulsified. Add half of the liquid to the flour mixture and stir well untilthere are no lumps. Add the rest of the liquid and stir again until lump-free again. Grease two springform pans (21 cm) with Vegan Block and place baking paper in the bottom. Then divide your cake batter into the two and bake for approx. 45 minutes at 160°C. Remember ovens can vary, so keep an eye on your cake and check with a toothpick before taking it out. Allow the sponges to cool before assembling the cake.
Peanut butter cream: The recipe is easiest to make with a stand mixer butcan also be whipped with a hand mixer or by hand -justbe aware, that you have to beat itforrelatively long.Put the peanut butter andsoftenedVegan Block in your mixing bowl and beat until softand acohesive mass. Then add vanilla sugar and half of your icing sugar. Whip and let it become a delicious, cohesive mass again. Add the last icing sugar and beat again until you can no longer feelthe grains of icing sugar when you taste it. Finish by adjusting the consistency with Oat Barista Tasty Caramel. Add 1 tbsp. at a time until you are satisfied with the consistency.
Layered cake: If you want more layers inyour finishedcake, you can make two spongesout of each cake. We have chosen not to do that, and have gone for thick, delicious sponges. Spread your peanutbuttercream on the bases, sprinkle with peanuts, chocolate and caramel sauce. Then all that remains is to put the bottoms on top of each other.Ready to be served. Enjoy!
