Sponge:Mix the flour, sugar and baking baking powder well. Add oil and water and mix well with a hand mixer for about 2 minutes. Cover the base of springform pan (25cm) with baking paper and grease the sides well. Pour in the dough and bake immediately.
Bake on the second rack from bottom at 180°;C for about 35 - 40 minutes. Allow to cool, then slice in half.
Creme:Make custard using the soy milk according to instructions and allow to cool (if wished the evening before). Whip 2 packs of Soyatoo! according to instructions, then stir in the cooled soy custard, and then refrigerate for about 3 hours.
Topping:Heat and thicken the passionfruit juice with half a sachet custard powder and let cool. Peel the persimmons and finely dice or slice as wished. Rinse and dice/slice the strawberries.
Tip: Use as little sugar as possible. Now spread the cake base with the soy creme, distribute the persimmons on top, press them in, then lay the other cake half top and decorate as wished with the remaining creme (if wished use a piping bag). Finally spread generously with the passionfruit juice custard and garnish with strawberries. Tip: Instead of using passionfruit juice you can use any other juice or fruit pulp. Additional note: the cake shown in the picture needed three times the dough recipe, 3 packs Soyatoo! soy whip and the pulp of 8 fresh kiwifruit. |
