It is not a coincidence that tens of thousands of people love strawberry curd cake around the world. The reasons is quite simple: strawberry taste is one of the most popular taste in almost all parts of the world. Strawberry cream-filled chocolate, strawberry tea, strawberry pesto, strawberry cake, strawberry in itself… the list is endless.
This strawberry curd cake is so simple, anyone can do it anytime. Here is the recipe:
Ingredients
For the cake base (18 cm cake pan)
- 1 egg
- 100 g Vegan Strawberry-Banana Oatmeal Pudding
- Stevia and Erythritol Sweetener (equal to approx. 30-40g sugar)
- 1 tbsp Raw Coconut Oil
- 1 tbsp water (if necessary)
For the cream
- 250 g (lactose free) curd
- 200 g (lactose free) cream cheese
- 2 eggs
- sweetener (to taste)
- 30 g Vegan Strawberry-Banana Oatmeal Pudding
- rum or vanilla aroma/flavoring
- 50 g Low Carb Strawberry Jam and Grape Jam Mix
Topping
- 150-200 g strawberry
- sweetener (to taste)
- approx. 90 g water
- 25 g Vegan Strawberry-Banana Oatmeal Pudding
- approx. 1 tbsp lemon juice (optional)
Instructions
- Base: mix all the ingredients in a blender, then press the dough into a cake pan lined with parchment paper and put it in the fridge
- Cream: mix all the ingredients (except for the jam) with a hand mixer. Brush jam onto the dough, pour the cream over the dough and bake for 35-40 minutes in a preheated 180 C oven.
- Cut strawberries into bite size pieces. Mix water, sweetener and pudding powder, add strawberries and cook these together. Add 1 tbsp lemon juice at the end.
- Let the cake cool a little bit, then pour the strawberry cream onto it and store it in the fridge for at least 24 hours.
- Enjoy strawberry curd cake!