Put all the ingredients in a bowl. Finally add the sparkling water and stir briefly with a whisk. Please do not stir for too long, this will keep the dough airy even after baking. Slight lumps are ok.

Take the biscuit out of the oven and let it cool down.

Now prepare the coffee, add the amaretto and let it cool down.

Soak cashews in water overnight.

Then mix as finely and creamy as possible with the plant drink and maple syrup in a high-performance mixer. This may take several minutes.

Then whip the plant cream until stiff and add the sugar.

Now carefully stir the cashew cream into the cream.

Brush a baking dish with some of the cream and place a layer of sponge cake on top. Soak the dough evenly with part of the coffee-amaretto mixture.

Repeat this until the cream and batter are used up. Make sure that the top layer consists of the cream.

Now cover it in the fridge and let it steep overnight.

Dust with a layer of cocoa powder before serving. This works best with a sieve.