Vegan Strawberry Shortcrust Cake with Cream
Ingredients
Base
- 180 g spelt flour (type 630, or substitute all-purpose flour)
- 80 g sugar
- 1/2 teaspoon baking powder
- a pinch of salt
- 90 g cold vegan butter
- 1 tablespoon vegan yogurt (e.g., vanilla)
- some vegan butter for greasing the pan
Cream
- 250 g strawberries
- 200 ml coconut milk (or substitute vegan yogurt)
- 300 ml plant-based milk (e.g., oat milk or vanilla soy milk)
- 1 packet vanilla sugar
- 200 ml water
- 2 packets Agartine (or substitute 8 g agar-agar)
Topping
- 250 g strawberries
- 50 g sugar
- 1 packet clear cake glaze (or substitute 0.5 packet Agartine)
- 250 ml red juice (e.g., strawberry juice, grape juice)
Preparation
Base
Preheat the oven to 180°C top/bottom heat (convection: 160°C). Grease a springform pan (20 cm diameter), line the bottom with parchment paper, and secure the paper
For the base, mix flour, sugar, baking powder, and salt. Add cold vegan butter and vegan yogurt, and quickly knead into a dough with your hands or the kneading hooks of a hand mixer. Press the dough evenly into the prepared pan. Prick several times with a fork. Bake in the preheated oven for about 20 minutes until golden brown. Let cool
Cream
Meanwhile, for the cream, hull the strawberries. Blend with coconut milk, plant-based milk, and sugar in a blender until creamy. Pour water into a small pot, add Agartine, and stir. Bring to a boil while stirring constantly, then simmer for about 2 minutes until the mixture thickens significantly and the water evaporates. Remove from heat and let cool briefly
Mix the strawberry puree and the agar mixture together until well combined
Pour the mixture over the cooled base and refrigerate for at least 2 hours, or until set
Topping
For the topping, hull the strawberries. In a saucepan, combine the strawberries and sugar, and cook over medium heat until the strawberries soften
Add the cake glaze mix and red juice, bring to a boil, and cook for 1-2 minutes until thickened
Let the topping cool slightly, then pour over the set cream layer
Refrigerate for another 30 minutes to set the topping
