Almond sponge:300 g flour (Kamut wheat flour)
100 g starch
100 g blanched ground almonds
3 tsp. baking powder
180g sugar
8 tbsp. neutral oil
350 ml water
1 pinch salt
1 tsp. vanilla extract (or 0.5 tsp. genuine vanilla)
Avocado cream:300 ml Soyatoo!
2 ripe avocados
2 sachets vanilla sugar
1 tsp. lime juice
Also:500 g strawberries
6 tbsp. strawberry jam
3 tbsp. amaretto (optional) |
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Almond sponge:Mix the dry ingredients, oil and water. Mix in the oil and water rapidly until you have a creamy dough. Pour the dough into a springform pan lined with baking paper and smoothen. Bake at 180°;C for about 35 - 40 minutes. Allow the sponge to cool, then slice into two layers.
Avocado cream:Whip the Soyatoo! with the vanilla sugar until stiff. Peel the avocado, remove the stone and purée with the lime juice until creamy. fold the avocado cream into the Soyatoo!.
Soak the sponge as desired in amaretto, spread the bottom layer with jam. Depending on their size, halve or slice the rinsed strawberries (except for a few especially attractive ones for decoration) and distribute them on the jam.
Spread a layer of avocado cream on the strawberries and cover with the second layer. Now cover the whole cake with avocado cream and smoothen it.
Arrange the rest of the strawberries decoratively on the cake, fill a piping bag with avocado cream and decorate the cake. Refrigerate for an hour before serving. |
