Servings: 2 Glasses
Equipment
- 2 Wacker soup glasses
Ingredients
For the sponge cake:
- 130 g Wacker Sprouted Spelt Flour Organic
- 130 g Wacker Sprouted Buckwheat Flour Organic
- 150 g Wacker organic coconut blossom sugar
- 2 TL Baking soda
- 60 g Vegetable oil
- 250 g Sparkling water with a lot of carbonic acid
For the cream:
- 500 g vegan cream cheese
- 80 g Wacker organic coconut blossom sugar
- 2 EL Wacker Cedar Nut Puree Organic
- 100 ml Vegetable milk
- Strawberries
- Wacker Sprouted Berry Muesli Organic
Instructions
For the sponge cake:
- Preheat the oven to 180°C top and bottom heat.
- Mix all the dry ingredients together and then stir in the oil and sparkling water. Then pour the batter onto a baking tray and bake in the oven for 20 minutes.
- Leave the dough to cool and then cut out with an empty soup glass.
For the cream:
- Mix the ingredients except for the strawberries and the berry muesli. Then wash and halve the strawberries.
- Now alternate layers of sponge cake, strawberries, cream and muesli in the soup glasses.
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