Sponge fruit cake

Ingredients for 1 servings:

• 115 g spelt flour
• 75 g cane sugar
• 125 g water
• 50 g rapeseed oil
• 10 g cream of tartar baking powder
• 1 pinch(s) of vanilla pulp
• 1 pinch of salt
• 1 can coconut milk
• 1 ½ pack vanilla pudding powder
• 100 g margarine
• 2 tbsp sugar
• Fruit of your choice (e.g. pineapple, blueberries, bananas, tangerines, strawberries, etc.)
• 500 ml apple juice
• 1 tsp agar-agar

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

vegan and soy-free

Combine the ingredients for the batter and beat until fluffy. Then pour into a 28 cm cake tin and bake in a preheated oven at 180 °C fan/convection oven for 15 minutes. Then place the batter on a wire rack to cool. While it is cooling, prepare the cream. To do this, heat 3/4 of the coconut milk with the sugar in a saucepan and mix the remaining coconut milk with the custard powder until lump-free. When the coconut milk is boiling in the pan, stir in the custard mix and cook for another minute. Then beat in the margarine. Pour the finished cream onto the sponge cake while it is still warm. Let the cream cool briefly, while the fruit can be cut into small pieces and arranged in a circle on top of the cream. For the jelly layer, mix 500 ml of apple juice with the slightly heaped teaspoon of agar agar while it is still cold. This should dissolve any lumps. Then boil the liquid in a saucepan for 5 minutes and then pour it over the fruit layer. Note: The jelly will only solidify while cooling.