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Almond and Strawberry Gateau

Ingredients

For the base

50 g amarettini cookies, crushed
50 g ground almonds
0.5 ts baking powder
100 g icing sugar
1 Pinch(es) salt
1 pc vanilla pod, paste
1 Pinch(es) grated tonka bean
125 ml vegan alternative to yoghurt
50 ml sunflower oil
1 pc organic lemon, juice and zest
125 ml sparkling water

For the topping

500 g strawberries
50 g light almond butter
4 tb amaretto flaked almonds, toasted
Some mint leaves

Preparation

1. Preheat your oven to 180°C (350°F) upper and lower heat.
2. Put the dry ingredients into a large bowl and mix well.
3. Add the wet ingredients to the flour mix, and fold in carefully.
4. Pour the batter into a cake tin (a round one is best) and bake for approx. 30-40 minutes on the middle shelf.
5. Then leave to cool for a few minutes, remove from the cake tin and leave to cool completely on a cooling rack.
6. In the meantime, prepare the topping. First, wash and halve the strawberries.
7. Mix the remaining topping ingredients, apart from the flaked almonds and mint leaves, to make a cream, and spread it on the gateau base.
8. Arrange the strawberries on the cream, scatter with the flaked almonds and garnish with mint.

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