|Preheat the oven to 180°;C . Line a springform pan with a diameter of 24cm with non-stick baking paper, don‘t grease the sides, so that the dough rises evenly.
Mix the dry ingredients. add the liquid ingredients and whisk to a runny dough. Pour the dough into the springform pan and bake in the middle of the oven for about 35 minutes (test with a skewer!) Let it stand briefly, if necessary separate from the side of the pan with a knife, turn onto a cake rack, remove the baking paper, let the cake cool.
Rinse and dry the strawberries, remove the stalks and cut two thirds into pieces, keeping the rest for decoration. Peel the kiwifruit and also cut it into pieces.
Slice the sponge cake horizontally in three layers. Sprinkle the first layer with the Maraschino and spread it with the strawberry jam, place the second layer on top. Cut the third layer halfway through.
Whip the Soyatoo! soy whip according to instructions, additional sweetening is not necessary. Mix half of the Soyatoo! cream with the pieces of strawberry and kiwifruit and heap the mixture to a dome on the two assembled cake layers. Now place the third, half-cut cake layer on the strawberry and kiwifruit dome, lightly pressing down only the sides. Cover the cake with the rest of the Soyatoo! cream. Slice the remaining strawberries lengthwise, and use them with the chopped pistachios to decorate the cake prettily. (e.g. arrange the strawberry slices to make a flower).
When cut into 12 pieces: about 310 kcal per piece instead of 450 kcal in the case of the non-vegan version.