Strawberry sponge cake with pistachio cream

Ingredients for 1 servings:

• 150 g flour
• 40 g sugar
• 1 packet of vanilla sugar
• 100 g vegan butter, e.g. Alsan
• n. B. Egg(s) – Powder substitute for 3 eggs (health food store, organic food store)
• 4 tbsp water, hot (some soy milk if needed)
• 150 g sugar
• 1 packet of vanilla sugar
• 100 g flour
• 100 g cornstarch
• 3 tsp, leveled baking powder
• 500 g strawberries
• 500 ml cream substitute, e.g. Soyatoo, chilled
• ½ pack of vanilla sugar, Soyatoo is already sweetened
• 25 g pistachios, chopped
• 2 tbsp strawberry jam

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

For the dough, put the flour, sugar, vanilla sugar, and vegetable margarine (Alsan) in a mixing bowl. Mix well using the dough hook of a hand mixer. Knead on a floured surface until you have a smooth dough. If necessary, wrap the dough in foil and chill if it is sticky. Roll out the dough in a greased or lined 28cm springform pan and place the edge of the pan around it. Bake in a preheated oven at 200-220°C (top/bottom heat) or 180-200°C (fan oven) for 12-15 minutes on the middle rack. After baking, remove the base from the springform pan and let it cool. For the sponge cake, mix the egg substitute according to the package instructions. Briefly stir in the flour, cornstarch, baking powder, and water on the lowest setting. If necessary, add a little soy milk until the dough is smooth. Pour the dough into a 28cm springform pan lined with baking paper and smooth it out. Bake at 180-200°C top/bottom heat or 160-180°C fan-assisted oven for 20-30 minutes on the middle rack. Immediately after baking, remove the cake base from the tin, turn it out, remove the baking paper and let it cool, then cut it horizontally. For the filling, wash the strawberries, remove the stems and halve them, setting a few aside for garnishing. Whip the chilled Soyatoo until stiff, halve it, and fold the pistachio kernels into one half. To assemble, place the shortened pastry base on a cake plate and spread with strawberry jam. Place the bottom sponge cake on top, top with halved strawberries, and spread with pistachio cream. Cover with the second sponge cake, press down lightly, and spread the edges and surface with the remaining cream. Garnish with the reserved strawberries. Refrigerate until ready to serve to prevent the soy cream from running.