VEGAN STRAWBERRY SPAGHETTI CREAM CAKE
This cream cake is for all spaghetti ice cream lovers! Because it is very similar in taste and cold from the fridge it is a tribute to the spaghetti ice cream that we love so much!
Ingredients
- 500 g strawberries
For the base:
- 150 g flour
- 75 ml oil
- 125 ml plantbased milk
- 50 g sugar
- 1 pack vanilla sugar
- 2 tsp bakind powder
For the cream:
- 250 ml vegan whipped cream
- 3-4 drops vanilla essence
- 250 ml vegan mascarpone
- 1 pack vanilla pudding powder
- 250 ml plantbased milk
- 1 tbsp sugar
For the strawberry sauce:
- 1 handful strawberries
- 1 splash agave syrup
- 1 tsp starch
- sprinkled vegan white chocolate for garnish
Instructions
- Mix all ingredients for the base and stir into a dough.
- Bake the dough in a small round baking pan at 180 degrees for 20 minutes.
- Clean the strawberries and cut them in half.
- For the cream, first boil the pudding with milk and sugar.
- Whip the cream until stiff, fold in the mascarpone and the cooled pudding. Put the mixture in the freezer for 30 minutes.
- Cover the bottom and sides of the baking dish with the halved strawberries.
- Cover the strawberries with some of the cooled custard until they are completely covered.
- Using a potato ricer, shape the remaining cream into spaghettis and spread over the cake.
- Now place in the refrigerator overnight.
- The next day, puree a handful of strawberries with a sip of agave syrup and boil briefly with cornstarch and let cool.
- Garnish the cake with the strawberry sauce and grated white chocolate and serve cold.
