- Preparation time: 20 m
- Cooking time: 20 m
- Passive time: 30 m
- 16040160 g margarine soft
- 30075300 g sugar
- 30.753 Pck. bourbon vanilla sugar
- 12030120 ml soy milk
- 32080320 g wheat flour type 405
- 20.52 Pck. baking Soda
- 20.52 kg strawberries
- 414 Pck. glaze clear
- Grease the plate
Preheat the oven to 200° (180° convection stove). Whip the margarine, sugar and vanilla sugar together until fluffy with a hand mixer or in a food processor. Add soy milk, flour and baking powder and stir.
Grease a baking tray and spread out the dough on it. Place the cake in a hot oven (center) for about 20 min. until golden brown. It should not be too dark.
Remove from the oven and allow to cool for about 30 min.
Meanwhile, wash the strawberries and remove the stems. Place the strawberries close together, with the stem side down, on the cake.
Prepare the glaze mix according to package directions and pour over the strawberries. Allow to cool for approx. 30 minutes and serve the cake with vegan whipped cream.