This vegan lemon cream cake has been desired by my older granddaughter for her 8^th birthday.

INGREDIENTS

for the dough

• 250 g flour
• 125 g birch sugar
• 17g Weinstein baking powder ( cream of tartar or any other vegan baking powder )
• ½ vial flavor of lemon
• 100 ml sunflower oil
• 200 ml soya milk without sugar
• 80 ml sparkling mineral water

for the lemon cream

• 200 ml cold water
• 1 sachet Agatine = 10 g ( vegetable gelatin )
• 2 tablespoon birch sugar
• 3 tablespoons soy-yoghurt without sugar
• 1 vial flavor of lemon
• 150 ml vegan whipping cream
• 1 sachet whipping cream stabilizer

for the buttercream

• 150 g vegan butter
• 250 g powdered sugar
• 3 teaspoons lukewarm water
• ½ vial flavor of lemon

decoration

• fudge
• flower paste for the snowflakes
• sugar glue

PREPARATION

• preheat the oven to 180 ° Celsius
• lay out baking paper into the springform tin

for the dough

• mix all dry ingredients together
• pour the liquid ingredients into the dry mixture little by little
• pour dough into the cake tin
• bake it for 30 minutes ( test for doneness with a toothpick )
• let it totally cool down inside the cake tin
• take the cake out of the tin
• cut the cake through by half twice to get 3 layers (horizontally)

for the cream:

• whipp the whipping cream with the whipping cream stabilizer ( yes, indeed 🙂 )
• mix the Agatine with the water and bring it to boil for 2 minutes
• add pbirch sugar, joghurt and flavor of lemon to the Agatine
• stir in the whipped cream
• put the lower cake halve on a plate
• surround it with a cake ring
• pour the ½ of the cream onto it
• put the middle cake layer onto it
• pour the second half of cream onto it
• put the 3^rd layer onto it
• refrigerate the cake for at least 2 hours
• remove the cake ring

for the butter cream

• Cream powdered sugar, butter, water and flavor of lemon
• Brush the cake with half of the cream
• Refrigerate for 1 hour
• Brush the cake with the remaining cream
• Refrigerate again for 1 hour

decoration

• Roll out the fudge
• Cover the cake with it
• Roll out the flower paste and cut out snowflakes ( I made it with a special cutter)
• Stick the snowflakes onto the cake with sugar glue
• Refrigerate again for 1/2 – 1 hour
• Cut in pieces and enjoy!