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Vegan Strawberry Pie
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Course
Dessert
Cuisine
Danish
Servings
8
people
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