It’s strawberry season! And I love strawberries! So today I have made my delicious strawberry cake with fresh berries on vegan custard and sponge cake. The sponge cake is very fluffy. And delicious and the layer of custard gives the cake a summery, sweet, creamy kick.
This type of cake is a German classic in the strawberry season. It is fairly easy to make and everyone over here loves it! Of course, I’ve turned the traditional cake into a vegan version.
Enjoy the recipe!
Ingredients for 1 strawberry cake:
250 g flour
175 g of sugar
1 tsp of vanilla sugar
4 tsp of baking powder
6 tbsp vegetable oil
250 ml sparkling water
50 g of custard powder, vegan
3 tbsp of caster sugar
450 ml vanilla soy milk
500 g strawberries, washed and halved
1 tbsp corn starch
2 tbsp of caster sugar
250 ml water, cold
Put all the ingredients for the dough in a bowl and stir them with a mixer.
Preheat the oven to 180°C (350°F) top and bottom heat.
Grease a medium sized cake tin or put some baking paper into it. Spread the dough into the baking tin. Bake on a medium rack for about 20-25 minutes. Check with a little wooden skewer or a toothpick, if the dough is read. If nothing sticks on the skewer the dough is fine.
Let the sponge cake cool down. Keep it inside the baking tin.
Mix the custard powder in a saucepan with 3 tablespoons of sugar and the soy milk. Bring to the boil briefly until the pudding thickens, then spread it immediately on the biscuit base.
Let it cool down completely and then place the strawberries on top of the custard.
Mix the corn starch with the water and 2 tablespoons of sugar and bring to the boil Let it simmer for a few minutes. Take it of the stove and let it cool for 2-3 minutes. Then carefully spread the liquid over the strawberries. From the inside out using a tablespoon until all the fruits are covered.
Let the strawberry cake cool again before removing it from the cake tin.
Since the fruits are fresh, the cake should be eaten within 2 days and kept in the refrigerator.