Strawberry layer cake {without milk}

Recette layer cake aux fraises

Ces dernières semaines j’ai eu envie de me pencher sur le cas des layer cakes, et dans la série, vous avez déjà pu voir un layer cake au pavot et à l’orange and one rainbow cake aux fruits, mais aujourd’hui c’est d’un layer cake aux fraises dont j’avais envie ! Bon la recette date un peu (Sorry…bah oui la construction du blog a prit du temps et on a pas posté de recettes pendant un bon mois, du coup j’ai des recettes en stock), but we still find strawberries on the markets so no excuses not to test this killer. A fluffy sponge cake, Strawberries of course but also whipped cream with coconut cream… I can tell you that it was really great ! As you will have understood from the title (yes I know you are not stupid but I repeat just in case !), this layer cake is dairy-free so much healthier and more digestible too !

Oui, because with Mini-Mademoiselle who is allergic to cow's milk proteins, here we explore another cuisine, without milk, which fits perfectly with my desire to eat more vegetal ! More and more recipes without milk but also vegan are coming. Something to satisfy your desires to go green !

Strawberry layer cake

Layer cake recipe

Strawberry layer cake {without milk}

2014-08-18 12:11:37

Pour 8-10 people

To print

Ingredients

FOR THE SPONGE
4 large eggs
135 g brown wheat flour
135 g cane sugar
45 g vegetable margarine
FOR GARNISH
500 g strawberries
50 cl of coconut cream
50 g icing sugar

Preparation

Preheat the oven to 180°.
For the sponge cake, beat the eggs and sugar over a bain-marie until the mixture whitens and at least doubles in volume. Remove from the bain-marie and beat until cool (it may take 10 minutes).
Melt the margarine, let it cool then add half to the egg-sugar mixture. Then add the flour to the mixture, stirring thoroughly, lifting the mass. Finish by adding the rest of the margarine.
Pour the batter into a non-stick mold of about 18 cm in diameter and bake 35 minutes.
Unmold, cool on a wire rack and cut into three equal discs.
Prepare the coconut whipped cream, To do this, beat the very cold coconut cream with a mixer then incorporate the icing sugar with a rubber spatula..
Cut the strawberries in half or quarters depending on their size..
For mounting, take a first disc of sponge cake, cover with a little whipped cream then add strawberries. Proceed to the end, ending with strawberries.
Sprinkle with a little icing sugar before serving.
Enjoy immediately or keep refrigerated.

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