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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!
Drucken Pin
Cook Time 1 hour
Course Sweets
Cuisine German
Servings 1 small baking pan

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.