Vegan strawberry cake with sponge cake and pudding

Ingredients for 1 servings:

• 100 g wheat flour
• 30 g almond flour or wheat flour
• 50 g xylitol (sugar substitute), light
• 15 g xylitol (sugar substitute), vanilla sugar
• 7 g baking powder
• 30 ml oil
• 150 ml mineral water
• some oil or margarine for the mold
• 300 ml soy milk (soy drink)
• 30 g cornstarch
• 20 g xylitol (sugar substitute), light
• 15 g xylitol (sugar substitute), vanilla sugar
• ½ tsp vanilla
• 100 ml soy cream (Soy Cream Cuisine), whippable
• 15 g cream stiffener
• 250 g strawberries
• ½ packet of cake icing, vegan, red
• 125 ml water
• 10 g xylitol (sugar substitute), light

Instructions

Working time approx. 30 minutes; Rest time approx. 40 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 55 minutes

for an 18cm springform pan

Preheat the oven to 170 degrees Celsius. For the sponge cake, mix all the dry ingredients together. Quickly add the wet ingredients with a whisk and mix thoroughly. Grease an 18 cm baking pan and pour in the batter. Bake the cake for about 30 minutes, then let it cool. While the sponge cake is cooling, prepare the pudding filling. Heat most of the soy milk. Mix the remaining soy milk with the cornstarch, sugar, vanilla sugar, and vanilla until smooth. When the soy milk is gently simmering, stir in the starch mixture and let it simmer for a few minutes while stirring. Remove the pudding from the heat and let it cool. Now wash and clean the strawberries and halve them, or quarter them if necessary. Whip the soy cream with the cream stabilizer until stiff peaks form, then stir into the pudding with a mixer. Place the cooled cake base in a cake ring and spread the pudding-cream mixture over the base. Arrange the strawberries on the pudding and prepare the glaze. Combine 125 ml of water with the cake glaze powder and Xucker and bring to a boil while stirring. Remove the pan from the heat and let it cool for about 10 minutes, stirring occasionally. Spread the glaze from the center of the cake with a tablespoon until the strawberries are covered. Refrigerate the cake for 30 minutes before serving.