Vegan Torte with 4 different Layers
Exactly four years ago, we published our first recipes online. We sat in front of our laptops (and were very nervous) that day and simply clicked "Publish". At this time, our website looked like a semi-professional WordPress page that was built by two girls who have no idea what they are exactly doing. But we just kept going and tried to learn a lot and get better and better – until today.
And although some things have changed - Isa is now working full time for Zucker&Jagdwurst, our website looks super pretty, and we know now a lot about SEO, Pinterest, and taxes – some things have not changed at all. Fortunately, there are still the two of us, and we are also having night shifts from time to time, but most of all, our passion is still the same: showing people that you don't have to quit anything while changing to a vegan diet.
Above all, we have to thank you: for all your daily messages and pictures you are sending to us on social media or by writing comments on the blog. This motivates us a lot! We are very happy and thankful for this. For the next year, we are planning some crazy things that we are really looking forward to. And we suspect you'll like them too.
Until then, we eat a large piece of our vegan Birthday torte. For our fourth birthday, we baked a four-layer-torte with four different flavors: lemon poppy seeds, hazelnut, chocolate sesame, and vanilla pistachio. We covered the cake with a chocolate curd (quark) buttercream and topped it with berries and whipped cream. Cheers!
Vegan Torte with 4 different Layers
Ingredients
- vegetable oil, flour and cocoa powder for greasing the cake pan
Lemon and poppy seed dough
- 170 g (1.5 cups) flour
- 110 g (0.5 cups) sugar
- 5 g (0.17 oz) baking powder
- 8 g (0.28 oz) vanilla sugar
- 160 ml (0.67 cups) sparkling water
- 30 ml (0.12 cups) fresh lemon juice
- 40 ml (0.17 cups) vegetable oil (rapeseed or sunflower oil)
- 7 g (0.05 cups) poppy seeds
Pistachio Vanilla Dough
- 170 g (1.5 cups) flour
- 110 g (0.5 cups) sugar
- 5 g (0.17 oz) baking powder
- 8 g (0.28 oz) vanilla sugar
- 190 ml (0.8 cups) sparkling water
- 40 ml (0.17 cups) vegetable oil (rapeseed or sunflower oil)
- 2 vanilla pods
- 25 g (0.2 cups) chopped pistachios
Hazelnut Dough
- 120 g (1.1 cups) flour
- 40 g (0.2 cups) ground hazelnuts
- 110 g (0.5 cups) sugar
- 5 g (0.17 oz) baking powder
- 8 g (0.28 oz) vanilla sugar
- 190 ml (0.8 cups) sparkling water
- 40 ml (0.17 cups) vegetable oil (rapeseed or sunflower oil)
Sesame Chocolate Dough
- 155 g (1.3 cups) flour
- 15 g (0.125 cups) cocoa powder (unsweetened)
- 110 g (0.5 cups) sugar
- 5 g (0.17 oz) baking powder
- 8 g (0.28 oz) vanilla sugar
- 160 ml (0.67 cups) sparkling water
- 60 g (2.1 oz) tahini
- 40 ml (0.17 cups) vegetable oil (rapeseed or sunflower oil)
Chocolate Curd Butter Cream
- 250 g (1.12 cups) vegan butter (at room temperature)
- 400 g (14.1 oz) vegan curd (quark)
- 500 g (4.5 cups) powdered sugar
- 80-100 g (0.6 - 0.9 cups) cocoa powder
Decoration
- 200 g (7 oz) dark chocolate
- 200 g (7 oz) fresh berries
- 100 ml (0.4 cups) vegan cream for whipping
- 1 tsp cream stiffener
- 1 tsp vanilla sugar
Instructions
- vegetable oil, flour and cocoa powder for greasing the cake pan
Lemon and poppy seed dough
- Preheat oven (circulating air) to 180°C/350°F. Grease and flour a cake tin (22 cm).
- Mix the flour, sugar, baking powder and vanilla sugar in a large bowl.
- Add the sparkling water, the fresh lemon juice, and the vegetable oil and stir briefly. Fold in the poppy seeds.
- Fill the dough into the cake tin and bake on the medium rack for 25 minutes.
- Allow to cool down in the cake pan and remove it afterward.
Pistachio and vanilla dough
- Preheat oven (circulating air) to 180°C/350°F. Grease and flour a cake tin (22 cm).
- Mix the flour, sugar, baking powder and vanilla sugar in a large bowl.
- Halve the vanilla pods and scrape out the pulp with the back of the knife.
- Add the sparkling water, the vanilla pulp, and the vegetable oil and stir briefly. Fold in the chopped pistachios.
- Pour the dough into the cake tin and bake on the medium rack for 25 minutes.
- Allow to cool down in the cake pan and remove it afterward.
Hazelnut batter
- Preheat oven (circulating air) to 180°C/350°F. Grease and flour a cake tin (22 cm).
- Mix the flour, ground hazelnuts, sugar, baking powder and vanilla sugar in a large bowl.
- Add the sparkling water and the vegetable oil and stir briefly.
- Fill the dough into the cake tin and bake on the medium rack for 25 minutes.
- Allow to cool down in the cake pan and remove it afterward.
Sesame Chocolate Dough
- Preheat oven (circulating air) to 180°C/350°F. Grease and flour a cake tin (22 cm).
- Mix the flour, cocoa powder, sugar, baking powder and vanilla sugar in a large bowl.
- Add the sparkling water, the tahini, and the vegetable oil and stir briefly.
- Fill the dough into the cake tin and bake on the medium rack for 25 minutes.
- Allow to cool down in the cake pan and remove it afterward.
Chocolate curd butter cream
- Use a mixer to beat the vegan butter (at room temperature) until fluffy. Stir in the powdered sugar, cocoa powder, and curd (quark) until a creamy, homogeneous mass forms. Keep refrigerated.
Decoration
- Use a cake cutter/slicer or a cake knife to level the 4 cakes. The 4 cakes should have the same height now.
- Place the first layer of cake on a cake plate and add buttercream on top. Spread the buttercream evenly on each cake. Repeat with the remaining layers.
- In the end, frost the top and sides of the cake with buttercream too.
- Melt the dark chocolate in a water bath and pour it into a plastic bottle or piping bag. Now carefully let the chocolate run down the edge of the cake.
- Whip the vegan cream with the cream stiffener and vanilla sugar and place it in the center of the cake with the help of a piping bag.
- Decorate berries all around the whipped cream.
- Store in the fridge and eat within 3 days.
