• The quantities given are suitable for a round cake pan with a diameter of 17cm. This results in a relatively small cake that is good for two to eat.

Making the floor

• First you mix the flour, baking powder and sugar together. Then you add the oil and the soy milk and knead everything until you have an even dough. This is then pressed completely into the cake tin that has been greased with a little oil.
• The base is baked for about 12 minutes. The chopstick sample can be used to find out if he's done.

Prepare the custard cream

• While the base is in the oven, prepare the cream. To do this, the starch, sugar and ground vanilla are stirred into the almond milk. (In principle you can of course use any milk. Personally, however, I think that almond milk tastes best in vanilla pudding or cream by far.)
• Now you have to bring the mixture to the boil so that it thickens. I just put the mixture in the microwave briefly until it boils. It only takes about 2 minutes and I have one less pot to clean. (Caution: You have to watch carefully when the mixture starts to boil and then take it out immediately.)

Top the cake

• As soon as the base is ready, coat it with the pudding cream and let it cool down. The strawberries are also washed and drained. Finally, remove the green from the strawberries and cover the cake with it.