Pear and Walnut Cake with Prosecco Cream

1. For the cake base, line a 26 cm diameter springform pan with baking parchment and preheat the oven to 180° top and bottom.

2. Place all the sponge cake ingredients in a bowl. Mix with a hand mixer on the highest speed. Do not mix for too long so that some carbon dioxide remains in the batter. This will make the vegan sponge really fluffy and airy. Pour the batter into the springform pan and smooth it down. Bake in the middle of the oven for about 20 minutes. Let the sponge mixture cool completely in the pan.

3. For the pear layer, peel, core and chop the pears. Bring the pear juice to a boil and add the pears. Simmer for 5 minutes. Strain and reserve the juice. Stir the cake glaze powder into the juice until smooth. Add the Agave syrup and bring to a boil again. Stir the pears into the thickened mixture. Spread the pear filling over the cake base and refrigerate.

4. For the prosecco cream, boil 150 ml of water with the agar-agar for 2 minutes, then remove from the heat and add the prosecco. Whip the vegan whipping cream with the cream stiffener, add the sugar, then fold the crème fraiche alternative and lemon zest into the vegan whipping cream. When the prosecco-agar-agar mixture has cooled a bit, add 5 tablespoons to the cream to temper it, then add all the prosecco-agar-agar mixture. Spread the cream on top of the cake and refrigerate for at least 5 hours (preferably overnight).

5. Remove the cake from the pan once it has properly set. Garnish with walnuts.