Shortcrust pastry:Grease and flour (spelt flour) a springform pan. Preheat the oven to 200°;C.Cream the margarine and the cane sugar, slowly adding the soy flour egg replacer. Mix the flour with the baking powder and add it by the tablespoonful. Add mineral water as needed. Pour the dough into the springform pan and bake for about 40 minutes. Once it is done, leave the cake in the oven for 5 minutes, then let it cool in the pan on a cake rack.
Filling:Place the cake on a cake platter in a cake ring. Cut the rinsed and trimmed rhubarb into small pieces. Mix it with the fructose in a saucepan and let it draw for about 15 minutes. Rinse, trim and quarter the strawberries. Steam the rhubarb in its own juice for a few minutes. Stir the starch with a little water, add to the rhubarb and briefly bring to the boil. Add the strawberries, if you wish add fructose to taste, and spread the mixture on the cake base. Put the cake in the fridge to cool.
Topping:Stir the Soyatoo! soy whip, soy drink and agar agar well in a saucepan and bring the mixture to the boil whilst stirring. Simmer for 2 minutes, still stirring, then let it cool somewhat until the mixture starts to thicken. Pour onto the fruit compote and refrigerate the cake for several hours.
Decoration:Whip the Soyatoo! soy whip until stiff. Rinse and halve the strawberries, leaving the stems on. Decorate the cake with cream rosettes and the strawberries. Scatter almond flakes on the cake. |
