For the cashew mascarpone:
300g cashew kernels • 100g vegan quark • 2 tbsp rice syrup • 100ml espresso • 4tbsp Amaretto • 4tbsp dark cocoa powder

For the sponge:
230g spelt flour • 100g raw cane sugar • 2tbsp baking powder • 60ml coconut oil • 200ml sparkling mineral water
Of course, you could also just use cake rusks, but make sure you really soak them in the espresso rather than just sprinkling it over the top.

How to make it:
Soak the cashews in lots of water for at least six hours, or ideally overnight.
Preheat the oven to 320°F fan.
Add all the ingredients for the sponge to the mixer and mix at the highest setting until the dough is smooth.
Pour the dough into a greased cake tin and bake for approx. 35 min. Leave to cool.
For the cream, drain the cashews and liquidize with 80-100 ml of fresh water until smooth. Stir in the quark and rice syrup.
Prepare the espresso and mix with the Amaretto. Pour into a shallow dish.
Cut out the sponge and dip briefly into the espresso and Amaretto until the bottom half is well soaked.
Spoon the sponge into the glass, top with some cashew cream and, depending on the height of the glass, repeat once or twice more.
Cover the glasses and refrigerate overnight.