Four Seasons Cake
This festival cake takes a lot of work, but certainly has the wow factor in both looks and taste.
Equipment
- 18 cm cake tin
- food processor or blender
Ingredients
Autumn Bottom
- 140 g speculoos cookies
- 3 tbsp plant butter
Summer Marzipan
- 1 cup raw cashew nuts
- ½ cup odorless coconut oil
- ½ cup sugar
- 2 tsp vanilla extract
- 2 tsp turmeric powder
Spring Cream
- 2 bananas
- 4 gram agar-agar powder
- 4 tsp matcha powder
- 4 tbsp water
- 300 g plant quark
Winter Glaze
- grated peel of half a lemon
- 300 ml oat milk
- 300 g plant quark
- 2 tbsp corn starch
- 4 g agar-agar powder
- 2 tbsp powdered sugar
- 4 tbsp grated coconut
Instructions
- Pour boiling water over the cashew nuts and let them soak for at least 30 minutes.
- Grease an 18 cm cake tin.
- Optional: turn on Vivaldi's Four Seasons to get in the mood.
Autumn Bottom
- Crumb up the cookies, melt the butter and mix together.
- Pour the cookie blend into the cake tin, press it into a firm bottom and put in the fridge.
Summer Marzipan
- Drain the cashews.
- Add all the ingredients for the summer marzipan in a blender or kitchen aid and turn on until finely mixed.
- Add a layer of the marzipan to the cookie bottom in the cake tin and put it back in the fridge.
Spring Cream
- Blend the banana and the water together.
- Put the mixture on low heat for about 5 minutes.
- Add the agar-agar and heat for another 5 minutes.
- Mix in the quark by the spoon to avoid lumps; then turn off the heat.
- Mix in the match powder.
- Wait until the mixture is lukewarm and then pour it onto of the marzipan and then put the cake tin back in the fridge.
Winter Glaze
- Mix the corn starch into the oat milk in a pan and turn on the heat.
- Once it starts to boil, turn the heat low for 5 minutes while continually mixing.
- Add the agar-agar and continue mixing at low heat for another 5 minutes.
- Mix in the quark by the spoon to avoid lumps; then turn off the heat.
- Add the grated lemon and powdered sugar.
- Wait until the mixture is lukewarm and then pour it onto of the cream.
- Add the rasped coconut and put in the fridge.
Notes
This recipe was developed for the winter 2020 edition of VEGAN Magazine by the Nederlandse Vereniging voor Veganisme (Dutch association for veganism). The Dutch version of the recipe can be found here: https://issuu.com/veganisme/docs/vegan_magazine_nr_127_-_winter_2020-2021/20
You can keep the cake in the fridge for at least a day or two. It might become a little less firm over time, but the flavors will actually improve a little (until it goes bad of course).