30g fresh yeast
200 ml plant-based milk
80g sugar
100ml vegetable oil
2 tablespoons ground flaxseed + 5 tablespoons hot water
pinch of salt
1 package of vanilla sugar
600-800g rhubarb
500g strawberries (fresh or frozen)
almond flakes for decoration
Crumble topping:
6-7 tablespoons coconut oil
100g sugar
1 package of vanilla sugar
200g wheat flour
Instructions:
Dissolve the yeast in warm milk. Add sugar. Mix and leave to froth.
In a small bowl, add the flaxseed meal and water. Stir to combine.
In a large mixing bowl combine leaven, flaxseed meal and vanilla sugar. Sift the measured flour into a mixing bowl. Add a pinch of salt. Add vegetable oil and knead the dough until it’s smooth and firm, and is no longer sticky. Sprinkle the dough with some flour, cover and leave for about 1 h to rise.
Meanwhile, prepare the fruit. Wash rhubarb and strawberries. Cut off the tough the ends of rhubarb. Chop the rhubarb finely.
If you use frozen strawberries, roll them in some potato flour.
Prepare the crumble topping: combine all the ingredients for the topping.
Roll out the dough on a baking pan covered with baking sheet. Take a fork and pierce the surface of the cake Put rhubarb and strawberries on the top of the cake. Sprinkle the cake with crumble topping and almond flakes. Preheat the oven to 190 degrees C.
Bake the cake for about 45 minutes or until a cake tester or wooden skewer comes out clean.
