Delicious vegan sign of spring with sweet-sour note

INGREDIENTS

for the dough

• 250 g spelt flour wholemeal
• 110 g brown sugar
• 21 g Weinstein baking powder ( cream of tartar or any other vegan baking powder )
• dash salt
• 1 ½ – 2 viales flavor of lemon
• 100 ml sunflower oil
• 200 ml soy milk without sugar
• 50 ml sparkling mineral water
• also: 2 tablespoons cocoa

for the cream

• 200 ml cold water
• 1 sachet Agatine = 10 g ( vegetable gelatin )
• 150 g soy yoghurt with strawberry flavor
• ½ vial flavor of lemon
• 100 ml vegan whipping cream
• 1 sachet whipping cream stabilizer
• a little bit strawberry jam

for the butter cream

• 150 g vegan butter
• 250 g powdered sugar
• 3 teaspoons hot water
• 1 ½ -2 viales flavor of lemon

also

• vegan white fudge
• vegan brown fudge
• vegan red, orange, gren and pink fudge
• vegan pink flower paste for the butterflies
• sugar glue

PREPARATION

• Preheat the oven to 180° C
• lay out baking paper into the springform tin

dough

• mix all dry ingredients EXCEPT cocoa together
• pour the liquid ingredients into the dry mixture little by little
• pour ¾ of the dough into the cake tin
• Bake it for 30 minutes ( test for doneness with a toothpick )
• Let it cool down in the springform tin
• Put a sheet baking paper on a baking tray
• Put 2 square mousse rings on the tray
• Pour half of the remaining dough in one of the rings
• Mix the rest of the dough with the cocoa and pour in the second ring
• Bake for 15 minutes ( test for doneness with a toothpick )
• Let it cool down in the rings
• Take the round cake out of the form
• Cut the it through by half (horizontally)

for the cream:

• Whipp the whipping cream with the whipping cream stabilizer
• Mix the Agatine with the water and bring it to boil for 2 minutes
• Add yoghurt and flavor of lemon to the Agatine
• Stir in the whipped cream
• Put the lower cake halve ( of the round cake) on a plate
• Put a cake ring around it
• Spread it with some strawberry jam
• Pour 7/8 of the cream onto it
• Put the upper layer onto it
• Refrigerate the cake for at least 2 hours
• Put the bright square cake (leave it in the ring) on a plate
• Spread it also with some strawberry jam
• Pour the rest of the cream onto it
• Take the dark square cake out of the ring and put it on the cream layer
• Refrigerate for at least 2 hours too
• Remove the cake ring and the mousse ring

for the butter cream

• Cream powdered sugar, butter, water and flavor of lemon
• Brush both cakes with half of the cream
• Refrigerate for 1 hour
• Brush the cakes with the remaining cream
• Refrigerate again for 1 hour

decoration

• Roll out the white fudge
• Cover the round cake with it
• Roll out the brown fudge
• Cover the square cake only at the outer sides
• Refrigerate both cakes for 1/2 hour
• Roll out the colored fudges and cut out flowers and leaves ( I made it with a special cutter)
• Roll out the flower paste and cut out butterflies ( I made it also with a special cutter)
• Put the square cake on the round one ( fix it with sugar glue)
• Decorate the square cake with flowers and leaves
• Decorate the round cake also with some flowers and leaves
• At the end decorate the cake with butterflies
• Refrigerate again for at least 1 hour

Your imagination has no boundaries

Cut in pieces and enjoy!