vegan,quickly done, little effort and tastes heavenly

INGREDIENTS (for a 16 cm/abt. 6 inches spring form)

for the bottom:

• 50 g vegan butter
• 130 g caramel cookies

for the red layer

• 100 g strawberries
• 1 teaspoon birch sugar
• 3 tablespoons Chia seeds
• 2 teaspoons hot water

for the pink layer

• 1 sachet Agatine = 10 g ( vegetable gelatin )
• 200 ml cold water
• 100 g strawberries
• 2 teaspoons birch sugar
• 100 g soy yoghurt

for decoration:

• some strawberries

PREPARATION

for the bottom layer:

• melt the butter in a little bowl
• crumble the cookies
• mix the cookies with the butter
• press the mass into the spring form and flatten it
• refrigerate for 30 minutes

for the red layer

• mash the strawberries
• mix it with the other ingredients
• let it rest for 20 minutes
• Spread it on the bottom layer

for the pink layer

• mash the strawberries
• mix the Agatine with the water and bring it to boil
• stir in sugar, mashed strawberries and yoghurt
• pour it onto the red layer and flatten it
• decorate with strawberries
• refrigerate for 30 minutes
• take the cake out of the springform
• Cut it in pieces
• Enjoy!