Jordbær Kage (Strawberry Cake)

Ingredients

Almond Cake Base

• 3 eggs (vegan: 3 tbsp aquafaba – the liquid from canned chickpeas)

• 175 g sugar (approx. ¾ cup + 1 tbsp)

• ¼ tsp coarse salt

• 175 g finely chopped almonds (or almond flour if preferred)

Vanilla Cream

• 1 vanilla pod

• 1½ tbsp powdered sugar

• 100 ml sour cream, 38% (vegan: 100 ml thick plant-based yogurt or vegan crème fraîche)

• 250 ml heavy whipping cream (vegan: 250 ml vegan whipping cream – soy, oat, or coconut-based)

• 250 g strawberries, cleaned and quartered

Decoration

• Mint leaves + chopped dark chocolate

Instructions

Almond Cake Base

1. Beat the eggs, sugar, and salt until light and fluffy.
   (vegan: whip aquafaba with sugar and salt until foamy and slightly stiff)

2. Fold in the finely chopped almonds.

3. Line the bottom of a springform pan (approx. 22 cm in diameter) with baking paper and grease the sides.

4. Spread the batter evenly in the pan and bake for approx. 35 minutes at 175°C (traditional oven).

5. Let the cake cool completely in the pan on a cooling rack.

6. Remove the ring and carefully flip the cake onto a serving plate, bottom side up. Remove the baking paper.

Vanilla Cream

1. Split the vanilla pod and scrape out the seeds. Mix them with the powdered sugar to separate the seeds.

2. In a bowl, combine the vanilla sugar with sour cream and whipping cream. Whip into a firm cream.
   (vegan: whip plant-based yogurt or sour cream with vegan whipping cream and vanilla sugar until thick and creamy)

3. Spread the vanilla cream over the cooled almond cake.

4. Place the strawberries on top and garnish with mint leaves + dark chopped chocolate.

Enjoy chilled!