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Ingredients:
Sponge cake:
- 3 eggs, size “M”
- 3 tbsp sugar
- 3 tbsp it’s us naturbit rice flour
Pastry cream:
- 5 dl plant based milk (e.g. sugarfree almond milk)
- 2 eggs, size “M”
- 5 tsp sugar
- 80 g vanilla pudding powder
- 12 g vanilla sugar or vanilla flavouring to taste
- 250 g margarine or plant based butter alternative
- 2 dl dairy-free whipping cream (can be omitted)
Meringue:
- 2 egg whites, size “M”
- 140 g powder sugar
- 1 tsp it’s us naturbit cornstarch
- 1 tsp vinegar
On top:
- fruits to taste (blueberries in the picture)
- meringue
- lavender, mint leaves to taste
Preparation:
- To the sponge cake: mix the eggs and the sugar until frothy and carefully stir in the rice flour with the help of a spatula.
- Place parchment paper in the bottom of a 24 cm springform cake tin and smooth the mixture into it.
- Bake it in a preheated oven at 170 °C. Let it cool in the form until lukewarm.
- To the pastry cream: in a sauce pan, mix the eggyolks with the sugar, vanilla sugar or -flavouring, pudding powder and the plant based milk until lump free. Cook a thick pastry cream, while stirring constantly.
- When ready, cover it with a layer of cling film, making sure it touches the cream to prevent a skin from forming and let it cool down.
- Beat the margarine until fluffy, then mix in the pastry cream. It can be loosen with whipped cream, but not necessary.
- Take the sponge cake out from the form, pull off the parchment paper from the bottom and place it back into the form, then smooth the cream over it.
- Before decoration, put it in the fridge for a couple of hours.
- To the meringue: beat the eggwhites with the powder sugar until stiff peak form, then add the corn starch and the vinegar.
- Place a piece of parchment paper into a baking sheet. Move the meringue into a piping bag with a tip and pipe cookies onto the prepared baking sheet.
- Bake in a preheated oven at 100 °C for about an hour then turn the oven off and keep the door closed for an additional 1-2 hours.
- Remove the thoroughly cooled cake from the spring form and decorate its top as desired. Here, meringue, mint leaves, lavender and blueberries were added.
Enjoy!
