Updated: Jun 16
100g vegan butter
1 vegan eg - 1 tsp psyllium husks (DK: loppefrøskaller) + 3 tbsp water
0,5 vegan eg - 0,5 tsp psyllium husks (loppefrøskaller) + 1,5 tbsp water
100g vegan dark chocolate
0,5 envelope of vegan cake-cream powder (The one from Dr. Oetker is vegan)
250 ml oat-milk
250 ml Vegan whipped cream
Knead the dough and put it in the fridge for one hour. Make the filling while you wait. After one hour roll out the dough and put it in a pie dish.
For the filling mix the butter and sugar. Grate marzipan and mix it with half a vegan egg. Mix together and put it in the fridge. Take out the filling and distribute it. Bake at 200 degrees Fahrenheit (93.3 degrees Celsius) for 20 minutes.
Mix vegan milk and cake-cream powder. Put it in the fridge till it thickens. Take out the cake and let it cool and then brush with melted chocolate. Mix the cake cream with whipped cream and distribute on the pie. Decorate with strawberries.