“I ate too many strawberries!” Said no one ever. Strawberries – are everywhere around – and I can not resist taking them home.
The “Strawberry-Season” truly is a personal highlight 🙂 and I enjoy this time as much as I can – Strawberries for breakfast, strawberries snacks in between, strawberries in yogurt, strawberry ice cream, strawberry cocktail, and maybe a little unexpected strawberry in my salad.
And of course strawberries in a fancy cake. This is absolutely the best sweet treat one can have on sunny Sunday afternoons. And it is nearly unbelievable how fast you can create a nice homemade fancy cake with strawberries. Let’s go!
Mixing up all the ingredients in less than 10 minutes and baking the dough in another 25 minutes. If not done before, or using store-bought jam, cooking a marmalade in about 15 minutes. Whipping the cream and slice the strawberries. That all is manageable in less than 1 hour.
The sponge dough of this strawberry cake is fluffy and tastes delicious like sweet vanilla. Vanilla and strawberries do match perfectly. The strawberries with their irresistible taste put on the summer feeling. And strawberries are a brush up for every fancy cake.
For the soft milky taste, we make your own plant-based buttermilk. Mix up apple vinegar with soy milk and – your buttermilk is ready.
Enjoy!
Recipe for this strawberry cream cake (∅ 24cm):
Dough:
290g plant-based milk
1 tbsp apple vinegar
330g flour
180g sugar
3 tsp vanilla sugar
150g plant-based butter (at room temperature)
1 tsp baking powder
1 pinch of salt
2 tsp vanilla extract
Strawberry marmalade:
500g strawberries
4 tsp vanilla sugar
½ lemon: rub off/zest and juice
Gelling agent for 500g fruits (read instructions on package)
Strawberry cream layer (vegan):
350g strawberries
200g plant-based whipped cream
1 pack of cream stabilizer
Baking: 180° Celsius – 25 minutes
1) Sponge dough:
First, mix up the plant-based milk with the apple vinegar in a separate bowl and put it aside.
For the dough whisk the butter, which should be at room temperature to be soft, two minutes with the kitchen machine. Add sugar, vanilla sugar, salt and whisk it until it gets a homogeneous frothy dough.
Mix flour and baking powder and add it spoon by spoon to the dough. Finally, add the vanilla extract and mix everything to a nice dough.
Split the dough to two separated greased and dusted cake tins. Bake it at 180° Celsius in the oven for 25 minutes.
Let it cool it down afterwards.
Place the first part in a cake ring to have the bottom to put the marmalade and cream layer on top.
2) Strawberry marmalade:
Wash the strawberries and cut them into small pieces.
Mix the strawberries with the zest and juice of half of a lemon. Add the vanilla sugar and the gelling agent. Simmer everything together. Let it simmer until it gets the right marmalade consistency. Let it cool down.
The still warm marmalade is spread over the sponge dough ground. Now place everything together in the fridge.
3) Strawberry cream layer:
Whip the plant-based cream and add the stabilizer. Get the bottom with the jam out of the fridge, spread the cream over the jam layer and put it back to the fridge.
Wash the strawberries and slice them. Spread the strawberry slices over the cream and press them softly into the cream. Flatten the whole layer with a spatula. Put the second part of the sponge cake on top and press it down softly. Put it back to the fridge until you serve it.
When serving the cake apply some powdered sugar on top.
Done!
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