30 g bourbon vanilla pudding powder (we used the Szafi reform brand)
30 g arrow root flour
2 teaspoon of agar- agar
400 g strawberry
2 teaspoon of agar-agar
any kinda sweetener
we mix the coconut oil and the Gullon biscuit
then we put it on the button of cake form. Make sure to use some kind of oil / baking paper at the button under the cake base.
pre heat the oven at 180 degree
we first mix the cocomas and the vegan cheese cream properly, than we slowly add the rest of the ingredients to the cream.
We put the cream over the cookie base and we bake it for 50 min, until the top becomes golden brown.
While the cake is in the oven, we can prepare the strawberry sauce. We chop the 400 g strawberry into smaller pieces than we heat it up over the cook and add some eritrit.
Then we put it into a blender mix it all up. Its optional to leave some strawberry chunks in the jam.
we can also add some aga-agar at the end
When the cake is ready, we get it out from the oven and we let it cool down. Than we can put the strawberry sauce over it. To make it look prettier we used an additional 100 g strawberry on the top. Before we would remove the cake form its better to leave it in the fridge for 12 hours.