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A close-up view of a slice of Haselnuss – Karamellcreme Kuchen, showcasing rich caramel and nut layers.
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Haselnuss – Karamellcreme Kuchen

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8 slices
Calories 350
A delicious vegan cake with a nutty caramel and quark cream, topped with chocolate and hazelnuts.

Ingredients

Main ingredients

  • 265 g Kichererbsen (washed and drained)
  • 115 g Banane
  • 20 g Vanille Whey
  • 4 g Backpulver
  • 1 piece Ei
  • 60 g Xucker light (or sweetener)

Karamell - Creme

  • 75 g getrocknete Datteln (soaked in warm water)
  • 20 g Haselnussmus
  • 1 EL zuckerfreier Karamellsirup

Haselnuss- Quark- Creme

  • 200 g Magerquark
  • 2 EL PuderXucker
  • 26 g Haselnussmus
  • 2 Blatt Gelatine (or 10g GelatineFix)

Guss

  • 50 g dunkle Schokolade (70% or higher)
  • 20 g Haselnüsse

Instructions 

  • Preheat oven to 180°C (356°F).
  • Puree chickpeas and banana, then add remaining ingredients and blend well.
  • Pour batter into a 15cm silicone or springform pan and bake for 25-30 minutes.
  • Cool the cake, cut into two layers. Prepare caramel cream by soaking dates, blending with other ingredients, and spread between layers.
  • Mix gelatin, then combine with quark mixture. Spread on the second layer and chill for 1 hour. Top with melted chocolate, chopped hazelnuts, and chill for another hour.

Notes

Chill thoroughly for best texture and flavor.
Calories: 350kcal
Cost: $15
Course: Dessert
Cuisine: German
Keyword: cake