Vegan Strawberry Pie
Equipment
- Springform pan (25 cm in diameter)
Ingredients
Bottom Layer
- 150 g vegan butter
- 75 g sugar
- 200 g marzipan
- 50 g flour
- 2 tsp baking powder
- 50 g chocolate
Vanilla Creme
- ½ dl coconut milk
- 2 dl vegan milk e.g. almond milk
- 1 tsp vanilla extract
- ½-1 tbsp sugar (dependent on the sweetness of the milk)
- 12 g corn starch
- ¾ dl vegan heavy whipping cream
Strawberries
- 500 g fresh strawberries
Instructions
Bottom Layer
- Melt the butter in a saucepan
- Grate the marcipan roughly and mix it with the melted butter, sugar, and half of the flour in a bowl
- Mix baking powder and the rest of the flour and mix it in the dough
- Put the dough in the springform pan and bake it at 180°C in 25-35 minuts till it has become light golden
- Let the cake cool completely
- Remove the cake from the springform and put it on a dish
- Melt the chocolate in a water bath and brush it on the cold cake
Vanilla Creme
- Whisk the ingredients together in a saucepan and cook under constant stirring at medium heat till it becomes thick (20-30 min)
- Let the vanilla creme cool - Stir occasionally to avoid lumps
- Whisk the whipping cream till it becomes stiff
- Add a tablespoonful of whipped cream to the vanilla cream at a time, stirring briefly between each spoonful
Putting The Cake Together
- Distribute the vanilla creme on top of the chocolate covered cake
- Rinse the strawberries and remove the green top. Cut the strawberries in two and put them on top of the vanilla creme
- Store in the fridge till serving
Notes
The cake should be made on the day of serving, since the strawberries quickly starts drying out