Vegan fruit base with strawberry and mandarin topping

Ingredients for 1 servings:

• 250 g flour, gluten-free, or other
• 175 g cane sugar or sugar of your choice
• 1 packet of baking powder
• 1 packet of vanilla sugar
• 6 tbsp vegetable oil, neutral, e.g. rapeseed oil or sunflower oil
• 100 ml water
• 1 bowl of strawberries, approx. 250 g each
• 1 can mandarin(s), approx. 175 g each
• 1 pack of Agartine
• 50 ml water

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 40 minutes

simple, gluten-free

For the batter, mix the flour, sugar, baking powder, vanilla sugar, and oil. Then add the water in small sips while mixing the batter with a hand mixer. Don’t be alarmed if the batter looks a bit runny. In my case, the consistency was like pancake batter; after baking, the batter was beautifully fluffy and went perfectly with the fruit. Pour the batter into a round cake tin and bake in the oven at 180 degrees Celsius for about 20 minutes. For the topping, first drain the mandarins in a container and wash and halve the strawberries. Then cover the finished base with the fruit. For the glaze, put the drained liquid from the mandarins in a small saucepan, add a sachet of agar agar, and the water. Bring the mixture to a boil and then pour it over the topping as quickly as possible. Make sure there is a stable dish around it so the glaze doesn’t run away. Refrigerate the fruit base for about 3 hours. Then arrange the cake nicely and serve.