VEGAN STRAWBERRY CREAM CAKE
This vegan cake tastes of summer. The combination of lemon tast in the dough and strawberries in the cream is refreshing and fabulous. You will love it.
INGREDIENTS (for 16 cm/6,3” springform)
for the baked pastry case
- 125 g spelt flour
- 60 g brown sugar
- 8 g Weinstein baking powder ( cream of tartar or any other vegan baking powder )
- dash salt
- 60 ml sunflower oil
- 100 ml soy milk without sugar
- 50 ml sparkling mineral water
- 1 vial lemon flavor
for the cream
- 150 ml vegan whipping cream
- 1 sachet whipping cream stabilizer
- 150 g strawberries
- 4 tablespoons strawberry jam
- 200 ml water
- 1 1/2 sachets Agatine = 15 g ( vegetable gelatin )
- 1 more tablespoon strawberry jam
for decoration
- strawberries
PREPARATION
- preheat the oven to 180° C
- baked pastry case
- Mix the dry ingredients in a bowl
- Mix in all the liquid ingredients little by little
- Pour the dough in the spring form and bake it for 20-25 minutes (test for doneness with a toothpick )
- Let it cool down entirely
- Take it out of the form.
- Put it on a plate and surround it with a cake ring.
- Cream:
- Cut the strawberries into little pieces
- Whip the whipping cream with the whipping cream stabilizer ( yes, indeed 🙂 )
- Mix the Agatine with the water and bring it to boil. Let it simmer for 2 minutes.
- Stir in 4 tablespoons strawberry jam, the strawberry pieces and the whipped whipping cream.
- Spread 1 tablespoon strawberry jam on the baked pastry case.
- Pour the cream onto it.
- Refrigerate for at least 2 hours.
- Decorate with strawberries
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