buah birthday cake - 10 years buah

Preparation: 20 minutes

Preparation: 15 minutes

Cooling / steeping: 4 hours approx.

For the floor:

• 160 g flour
• 1 tbsp baking powder
• 1 pinch of salt
• 20 g cornstarch
• 2 eggs or 10 g egg substitute with 100 ml water
• 60 ml sunflower oil
• 80 g brown sugar
• 8 g vanilla sugar
• 130 ml sparkling water
  

For the filling:

• 200 ml (plant-based) cream
• 65 g San-apart, if using plant-based cream
• 8 g vanilla sugar
• 400 g (plant-based) Skyr yogurt
• 24 g buah strawberry
• 24 g buah plum

1. Preheat the oven to 170°C fan/convection + top/bottom heat.
2. To make the dough, mix flour, baking powder, salt, and cornstarch in a large bowl.
3. In another bowl, mix the eggs (or the mixed egg substitute) with oil, sugar, vanilla sugar and sparkling water.
4. Stir the liquid ingredients into the dry ingredients until a smooth batter forms and pour it into a greased 18cm springform pan.
5. Bake the dough on the middle rack for 30 minutes, remove it from the oven after checking with a skewer and let it cool completely.
   
6. For the filling, whip the (plant-based) cream with the vanilla sugar.
7. If using plant-based cream, gradually add San-apart while stirring until the mixture becomes firm.
8. Divide the cream mixture into two halves and grind the strawberries and plums separately into a fine powder. Fold the fruit powder into each half of the cream.
   
9. To finish the cake, cut the cooled base horizontally once.
10. Fill a fruit cream of your choice between the layers and spread the cake with the other cream.
11. Decorate the cake with buah fruits or fresh fruits as desired and serve after at least 3-4 hours of cooling.