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1
Preheat the oven to 400F (200C).
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2
To prepare the dough, cream the margarine with 3/4 cup sugar until fluffy.
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3
Add the egg substitute, lemon juice, and salt and mix well.
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4
Add the flour and baking powder, and mix until a soft dough is formed.
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5
Place two-thirds of the dough on a sheet of plastic wrap.
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6
With a rolling pin, roll the dough into a circle about 11 inches in diameter.
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7
Invert the dough into a 9-inch springform pan.
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8
Peel the plastic wrap off the dough and press the dough into the bottom and up the sides of the pan.
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9
Trim the edges if needed.
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10
Roll the remaining dough into a circle about 9 inches in diameter and set aside.
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11
This will be used to top the torte.
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12
To prepare the filling, stir 1 cup of the sugar in a large heavy saucepan over low heat until the sugar is dissolved.
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13
Increase the heat and boil the sugar unti it turns a caramel color.
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14
Add the soy milk (which will bubble vigorously) along with the nuts and the rest of the sugar.
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15
Cook over high heat, stirring constantly, for 5 minutes.
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16
Remove from the heat and beat the marzipan into the mixture.
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17
When it is well mixed, pour it into the cake pan and put the rolled-out dough on top.
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18
Bake the torte until golden brown, about 35 minutes.
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19
Cool completely before removing the springform.
