3/4 c Margarine
2 1/4 c Sugar
Egg replacer
— (equivalent of 3 eggs)
3 tb Fresh lemon juice
1 pn Salt
2 1/2 c All-purpose flour
2 1/2 ts Baking powder
3/4 c Soy milk, plain or vanilla
2 c Chopped walnuts or almonds
1/2 c Vegan marzipan
Preheat the oven to 400 degrees F.
To prepare the dough, cream the margarine with 3/4 cup sugar until fluffy.
Add the egg replacer, lemon juice, and salt and mix well. Add the flour
and baking powder, and mix until a soft dough is formed.
Place two-thirds of the dough on a sheet of plastic wrap. With a rolling
pin, roll the dough into a circle about 11 inches in diameter. Invert the
dough into a 9-inch springform pan. Peel the plastic wrap off the dough
and press the dough into the bottom and up the sides of the pan. Trim the
edges if needed. Roll the remaining dough into a circle about 9 inches in
diameter and set aside. This will be used to top the torte.
To prepare the filling, stir 1 cup of the sugar in a large heavy saucepan
over low heat until the sugar is dissolved. Increase the heat and boil
the sugar unti it turns a caramel color. Add the soy milk (which will
bubble vigorously) along with the nuts and the rest of the sugar. Cook
over high heat, stirring constantly, for 5 minutes. Remove from the heat
and beat the marzipan into the mixture. When it is well mixed, pour it
into the cake pan and put the rolled-out dough on top.
Bake the torte until golden brown, about 35 minutes. Cool completely
before removing the springform.
Serves 6 to 8
Preparation time: 40 minutes Baking time: 35 minutes
Yields
8 servings
