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.

STRAWBERRY-ALMOND-ROLLS

This is another result of my leftover yeast-dough, when i was baking the strawberry-rhubarb crumble cake.

1. Just take half of the dough from the strawberry rhubarb crumble cake.
2. Cut some strawberries into small pieces.
3. Roll out the dough into a rectangle and spread some of the rest of the vanilla pudding on it. (don´t use too much, otherwise you can´t roll the dough)
4. Distribute the strawberries in the batter.
5. Sprinkle with cinnamon-sugar and some almonds.
6. Bake in a 160°C oven for about 15 minutes or until golden brown

STRAWBERRY-RHUBARB-CRUMBLE CAKE

This is actually the same recipe as the apple-rhubarb cake. But the dough is enough for two baking sheets. With the rest of the dough you can make cinnamon rolls, strawberry-almond rolls, or my pudding-jam-roll cake (next recipes). If you wanna have two baking sheets with the cake just double the ingredients for the filling and the streusel. Just try it out and add the fruits you like! It´s such an easy recipe!!!

      Ingredients for the dough:

• 500g all purpose flour
• 1 package active dry yeast
• 1/4 l lukewarm milk
• 50g sugar
• 80g warm melted margarine
• 1 egg-replacer
• a pinch of salt

1.  Add flour and the yeast into a bowl. Mix well and set aside.
2. In a small pot heat soymilk and margarine until it´s lukewarm and melted.
3. In a second bowl mix the milk-mixture, sugar, salt and egg-replacer and mix until everything is well combined. 
4. Slowly add the flour and knead for about 10 minutes to a compact dough. Cover with a kitchen towel and let it rise until it´s doubled in size
5. After rising, knead the dough for another 10 minutes. Then grease a baking dish and sprinkle lightly with flour. Roll out the dough and put it into the form. After that, prick the dough all over with a fork.

Ingredients for the filling:

• 3 bars rhubarb
• about 400g strawberries
• 6 tbsp sugar (or to taste)
• 1 package custard powder + 3 tbsp sugar + 500ml soymilk 

1. Wash and half or quarter the strawberries. Peel the rhubarb and cut into small pieces.
2. In a small pot heat the rhubarb, the sugar and maybe a little bit water and simmer until slightly soft, but not mushy.
3. Prepare a pudding with the custard powder, the sugar and the soymilk. 
4. Spread the dough with some of the pudding, you won´t need everything of it. 
5. Distribute rhubarb and strawberries over the dough.

Ingredients for the streusel:

• 300g all purpose flour
• 150g soft margarine
• 150g sugar
• 1 tsp cinnamon
• a pinch of salz

1. Add all ingredients into a bowl and mix by hand until it´s well combined and the mass is getting crumbly. 
2. Distribute the crumbles over the cake.
3. Bake in a 160°C oven for about 20 - 30 minutes. 
4. Let it cool completely and sprinkle with powdered sugar!

GLUTEN-FREE STRAWBERRY PANCAKES

Yeah!
This was my first try in "baking" something gluten free and i was so happy about the result. I only had 1 tsp of sugar, but with the chopped strawberries inside they became really sweet and delicious! Now I can only hope that any gluten-free baking experiment succeeds so well =)

Ingredients:

• 2 cups gluten free flour
• 1 - 2  tbsp sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1-2 cups soy milk
• 1 tbsp melted butter
• 1 tsp corn starch
• 1/4 tsp cinnamon
• some strawberrys, cut into little cubes
• chopped hazelnuts for decorating

1. Mix all ingredients, except the strawberrys in a food processor. If everything is mixed well add the chopped strawberrys to the dough.
2. Heat a frying pan and sprinkle lightly with oil. Take a tablespoon to scoop the batter onto pan. Brown on both sides and serve hot with maple syrup, fresh strawberrys  and nuts.