Cake base:Mix all ingredienst well with a blender until slightly foamy. Carefully fill a greased flan base tin with the dough, bake in a preheated oven at l8O to 2O0°;C for about 20 minutesuntil golden brown. Let the base cool entirely (so the cream doesn‘t run) then remove from the tin.Simmer 25 g sugar with the 3 tbsp. brandy then sprinkle over the cooled cake base.
Topping:Refrigerate the soy whip.
Mix the whip with the vanillin sugar and the cream stiffener, whip for 2 minutes until stiff, then put back into the fridge until needed.
Put a quarter of the cream aside in a piping bag for decorating the finished cake.
Purée the strawberries, stir in the sugar and lemon juice, then the agar agar and bring the mixture to boil in a saucepan. Let the strawberry mixture cool until it starts to set.
Now begin the layers. First a thin layer of cream on the base, then a layer of straberry purée. Repeat until cream and purée are used up, meking sure the last layer is strawberry purée.
Garnish the cake with the cream in the piping bag and sliced fresh strawberries and scatter grated coconut on the side of the cake. |
