| To make the shortcrust pastry sift the flour into a bowl, then add the sugar, vanilla sugar and margarine. Blend the ingredients with dough hooks, first at lowest, then at highest speed. After that knead by hand to a smooth dough. If it should still be sticky, refrigerate it for a while. Roll out the dough on the greased base of a springform pan and prick several times with a fork. Scatter dried peas on it and bake in a preheated oven at 200°; C for 10 minutes. Blend the ingredients for the sponge to a creamy dough. Pour the dough into a well-greased and crumbed springform pan. Bake in a preheated oven at 160-170°; C for 20-25 minutes. Take the cake out of the pan and let it cool. Place the cooled shortcrust base on a cake platter. Heat 3-4 tbsp. raspberry jam in a saucepan until it melts. Brush it on the shortcrust base and place the cooled sponge cake on top. Place the ring of the springform pan around the cake. Mix the ingredients for the topping well. Stir 2 heaped tsp. agar agar into 300 ml cold water, bring to the boil and let it simmer for 2-3 minutes. Quickly stir into the strawberry paste and spread smoothly on the sponge. Put in the fridge for 3-4 hours to set. Whip 1 pack Soyatoo! with 2 tbsp. sugar and 2 sachets cream stiffener and also refrigerate. Finally spread the cake on all sides with the cream and decorate as desired with cream coloured with food dye and cream in a piping bag. I wish you success and bon appétit! This cake was a test run for a wedding cake for my sister and her boy friend, who married this year. They are both vegan - just like me. |
