Ingredients
Base: see the Chocolate Sponge Cake recipe
Middle layer
- 200 g strawberry, fresh
- 30 g xylitol/stevia/monk fruit
- 100 ml water
- 50 ml lemon juice
- 3 tsp agar
Topping
- 800 ml coconut cream
- 30 g xylitol/stevia/monk fruit
- 50 ml water
- 4 tsp agar
- ¼ tsp vanilla bean powder
Take the baked sponge cake out of the oven, let it cool and arrange the strawberries on top of it.
Combine water and agar in a pan, stir until agar is dissolved then add coconut cream, vanilla and sweetener. Cook over medium heat for 5 minutes, stirring constantly. Remove from the heat and allow it to cool down a bit.
Mix water, lemon juice, and agar in a pan. Stir until agar is dissolved and cook over medium heat for 3-5 minutes. Remove from the heat and add xylitol/stevia/monk fruit. Stir it until the sweetener is completely dissolved. Allow it to cool down a bit then pour it over strawberries. Refrigerate until it is firmly set.
Combine water and agar in a pan, stir until agar is dissolved and add coconut cream, vanilla and sweetener. Cook over medium heat for 5 minutes, stirring constantly. Remove from the heat and allow it to cool down a bit. Spread onto the cooled strawberry layer and return to the refrigerator to set, preferably overnight.
Take the cake out of the fridge. Use a knife to separate its edge from the rim, then remove it and you can start cutting the cake.
Tip: If you don’t mind spending a bit more time to make the cake look perfect, put a bit of “topping” (½ cm layer) on the sponge cake first, and then arrange the strawberries on top of it, followed by the rest of the topping layer.
Enjoy!