Stracciatella Cake with Berries
Airy biscuit, a fluffy light cream cheese spread with chocolate chips topped with berries. Sounds perfect for the next summer picnic.
Zutaten
For the biscuit:
- 250 g Wheat flour type 405 or spelled flour type 630
- 150 g Sugar
- 2 tbsp Cornstarch
- 2 tsp Baking powder
- 1 pinch of grounded Vanilla
- 1 pinch of salt
- 100 g Vegetable oil no rapeseed oil
- 120 mL Oat drink
- 120 mL Cold water
- 1 tbsp Apple cider vinegar
For the cream:
- 200 mL Oat drink
- 1 well tsp Agar
- 120 g Sugar
- 400 g Whippable vegan cream
- 200 g Vegan cream cheese
- 150 g Grated chocolate bittersweet
Besides that:
- 500 g Berries
- 1 pack of red cake glaze
- 250 mL Water
- 1 tbsp Sugar
Anleitung
For the biscuit:
- Heat the oven to 180°C top/bottom heat.
- In a mixing bowl, first mix the flour, sugar, starch, baking powder, vanilla, and salt.
- Add the oil, oat drink, water, and vinegar and quickly stir by hand with a whisk to form a homogeneous dough.
- Pour the batter into a greased 24cm springform pan and bake for 30-40 minutes.
- Make the chopstick test, then let it cool in the mold.
For the cream:
- Boil the milk. Combine agar and sugar, then stir in.
- Boil again for about 2 minutes, then remove from heat and let it cool for 5-10 minutes while stirring.
- Whip the cream and fold in the cream cheese.
- Then pour in the agar milk in a thin stream and stir.
- Finally, fold in the chocolate shavings.
- If necessary, straighten the sponge cake base and enclose it with a cake edge foil. Then put the cream on the base and smooth it out. And refrigerate.
For the icing:
- Mix the cake glaze in cold water and sweeten it a little.
- Bring it to a boil and set it aside for a moment.
- Meanwhile, spread the berries over the cake cream, if desired, and pour the frosting over them.
- Chill for at least 30 minutes before slicing.