Sponge cake

Preheat the oven to 356 °F (180 °C) and grease a large 15“x18“ (38x45 cm) sheet pan (*see notes for different size).

Sift flour and baking powder into a large bowl. Add salt and sugar and mix everything together.

In another bowl, whisk together plant milk, oil, apple cider vinegar and vanilla extract. Then add to the dry ingredients and stir until just combined.

Pour the batter onto the prepared baking sheet and smooth it out. Bake on the middle rack for about 25 minutes, until a toothpick comes out clean. Then let cool completely.

Add 6-7 tablespoons of the plant milk to a cup and dissolve the cornstarch, vanilla extract, turmeric and sugar in it. Pour the remaining plant milk into a saucepan and bring to a boil. Then stir in the cornstarch slurry and bring to a boil again, stirring constantly.

Remove the thickened custard from the heat and let it cool down a bit while stirring. Then mix the vegan sour cream into the still warm custard using an electric hand mixer.

Spread the custard cream on the cake base and smooth it out (if needed, you can put a baking frame around the cake).

Drain the apricot halves well in a sieve and place them on the cake.

Stir the cake glaze powder according to the package instructions in 2 cups of water with sugar in a saucepan and bring to a boil. Then let cool slightly and pour slowly over the apricots and custard cream.

Refrigerate the cake until ready to serve (at least 1 hour). Then cut into pieces and garnish with pistachios if desired. Enjoy!