Cake:Separate the eggs, whip the whites until stiff and then beat in about 50 g raw cane sugar for about one more minute. Beat the egg yolks and warm water until foamy, add the rest of the sugar and beat the mixture until creamy. Add the egg whites to the creamed yolks. Add sifted flour, starch and baking powder and carefully fold everything into the yolks with a whisk (don‘t stir it!). Spread the dough in a springform pan (greased with organic margarine!), and bake immediately at 175 °;C circulating heat for 20 – 30 minutes.
Filling:Sprinkle the raw cane sugar on the frozen strawberries and thaw them at room temperature. Strain off the juice, simmer it briefly, stir in the potato starch mixed with 1 tbsp. water and bring briefly to the boil again. Mash the strawberries, then stir in the partly cooled juice. Refrigerate the fruit mass. In the meantime whip 2 packs Soyatoo! from Viana according to instructions and fold it into the chilled fruit mass.
Slice the cake twice horizontally, place the bottom layer on a cake platter and spread it with a third of the filling, place the middle layer on top and also spread it with a third of the filling. Place the last cake layer on top and cover top and sides of the cake with the remaining cream. Whip the third pack of Viana Soyatoo! according to instructions, fill a piping bag and decorate the cake as desired.
I made a smiley face with little (vegetarian) candy easter eggs for nose and eyes. Part of the cream was coloured red using the rest of the strawberry juice to make the mouth in the shape of the name »Viana« (being the company we have to thank for all this!!!) as well as the hair curls.
The Soyatoo! cream made this all a wonderfully refreshing treat and made the cake divinely light. Where only 1 or 2 pieces used to be the limit, now you can eat 3 or 4 pieces without feeling stuffed. Absolutely en vogue, lean, no cholesterol, no dairy. We didn‘t quite manage to do without the eggs, but we‘re working on it.