STRAWBERRY "BEE STING CAKE" (BIENENSTICH)

I saw this cake-recipe  in a newspaper called "DAS SCHMECKT" and i had to try it immediately, of course in a vegan version. Actually in a original  "bee-sting-cake" (how it´s called in germany) there are now strawberries, but strawberries will make it to a perfect summer recipe!! I´m not really practised in using agar agar and i´ve tried two different ways to prepare the cream. Both of it worked well, but maybe you know a better method.. Please let me know =)

Ingredients:

• 500g all-purpose flour
• 1 cube fresh yeast
• 200g sugar
• 600ml soy milk
• 250g vegan margarine
• lemon zest of 1-2 organic lemon
• a pinch of salt
• 1 egg-replacer
• 4 tbsp strawberry jam
• 200g almon flakes
• 2 packages of custard powder
• 2 tbsp vanilla sugar
• 1 package vegan whip cream ( soyatoo)
• agar agar or "RUF AGARTINE" to replace 2 sheets gelatine ( i forgot how much i had)

1. Sift the flour into a bowl.  Mix yeast with 1 tsp sugar and 200ml lukewarm soymilk and stir well.
2. Give 50g sugar, 150g margarine, lemon zest, salt and the egg-replacer to the flour.
3. Pour "yeast-milk" and knead well. Cover the dough and let it rest for about 60 minutes.
4. Roll out the dough on a baking tray. Use parchment paper before. Let it rest for another 15 minutes.
5. Heat 100g sugar, the rest of the margarine, and 4 tbsp soy milk until everything is molten. Stir in strawberry jam and almonds.
6. Brush the dough with the almond mass and bake in a 170 °C oven for about 35 minutes or until golden brown. Let it completely cool down.
7. Mix custard powder, rest of the sugar, vanilla sugar, 7 tbsp cold milk and agar agar or agartine. Bring remaining milk to boil and stir in the custard mix. This will be a very very thick mass. You can add a little bit more soy milk if you want. Set aside and let it cool a bit.
8. Wash strawberries and quarter them. Whip soy cream and cool in the refrigerator.
9. Now mix the pudding with the cream. Use a handmixer or a food processor to get a creamy consistency.
10. Stir in the strawberries.
11. Halve the cake horizont. Cut the cake cover?? into 24 pieces. Distribute the strawberry cream on the cake buttom and put the lid on it gently.
12. Put the cake  into the refrigerator for at least 120 minutes.

ZUCCHINI-NUT-CAKE

It´s zucchini-time in grandma´s garden, so i decided to bake a zucchini-nut cake... Zucchini in a cake??? OOOH yes that´s a really good combination!! I promise!! The basic recipe is from this page. I just veganized it and added a few different ingredients!!! I tried this recipe 2 times. The first time was with margarine, which makes the cake really juicy. The second time i´ve tried it with the same amount of oil. And this time the cake was a little bit dry but fluffy. I like both methods of preperation. It´s up to you which result you wanna have at the end.




Ingredients for the dough

• 250g all purpose flour
• 2 tsp cinnamon
• 2 tsp baking soda
• 1/4 tsp baking powder
• a pinch of salt
• 6 tbsp cornstarch+ 3 tsp baking powder + 6 tbsp water (well mixed)
• 250g sugar
• 250 ml soft margarine or oil
• 2 tsp vanilla sugar
• 1 cup ground hazelnut
• 2 cups grated zucchini
• a handfull chopped hazelnuts

1. In a bowl mix together the flour, cinnamon, baking soda, baking powder and the salt and set aside
2. In another bowl add the cornstarch mixture, vanilla sugar and the sugar and mix well. Add oil or margarine and mix until creamy.
3. Slowly add the flour and mix for about 2 minutes. If you use the margarine and the dough is too dry, than add 2-3 tbsp sparkling water.
4. Now add the grated zucchini and the nuts and mix well. 
5. Fill the dough into a greased baking form and bake in a 175°C preheated oven for about 40 - 45 minutes. 
6. Let it completely cool down.

Ingredients for the frosting: 

• 50g soy yogurt
• 50g vegan margarine
• powdered sugar

1. Mix the margarine with the soy yogurt until very creamy.(this needs some time)
2. Than add  powdered sugar until the  mass is more fixed.
3. Take it to the refrigerator and let it rest for about 1 hour. 
4. Spread frosting evenly over the cake and sprinkle with chopped hazelnuts.