Vitavegan NATRON, 20g

Sponge cake:

• 375 g Wheat flour
• 5 level tbsp Maize meal or soy flour
• 1 ½ sachets Baking powder
• 15 g Natron
• 270 g Sugar
• A pinch of salt
• 6 tbsp Sunflower oil
• 600 ml Almond drink
• 1 Lemon, peel scoring

Wine cream:

• 2 sachets Pudding powder vanilla
• 70 g Sugar
• 600 ml Vegan white wine, semidry
• 2 tbsp Lemon juice, freshly pressed
• 200 g Marzipan raw mixture
• 130 g Vegan white chocolate
• 1 heaped tbsp Powdered sugar
• 1 tbsp Apricot jam
• 6-8 tbsp Brandy
• 1 heaped tbsp Powdered sugar
• 1 tbsp Apricot jam

Also:

• Baking paper
• 200 -300 g Icing, dark
• Marzipan cover
• Some apricot jam, for painting
• Almond biscuits

Ingredients (for six people):

BROWNIES:

• 255g wheat flour
• 50g almonds, ground
• 30g cocoa, unsweetened & deoiled
• 200g sugar
• 1 pack vanilla sugar
• ¼ teaspoon vanilla ground
• 1 teaspoon baking soda
• pinch of salt
• 50g chocolate sprinkles
• 240ml of water, hand-hot
• 80ml sunflower or rapeseed oil
• 1 tablespoon apple cider vinegar

TOPPING:

• 50g Alsan, room temperature
• 200g icing sugar
• lemon (juice and peel, freshly grated)
• 4 tablespoons peppermint syrup