How can enjoyment and wholesomeness be combined? Of course with our strawberry whole wheat cake! Because the ripe strawberries are particularly rich in antioxidants* and the freshly ground wholemeal flour is full of minerals, vitamins and fiber. The strawberry wholemeal cake not only tastes really good, but also simply contains many important nutrients. Good luck with the baking!
- 230 g wholemeal flour (fresh and finely ground with your
Salzburg grain mill
; works very well with spelt or wheat).
- ½ packet baking powder
- 180 g sugar (alternatively birch sugar can be used here)
- ¼ tsp salt
- 250 ml mineral water (sparkling)
- 70 ml oil
- 400 g strawberries
- 1 package vanilla pudding powder
- 400 ml milk or vegetable drink (works very well with soy drink)
- 30 g sugar (or an alternative sweetener)
First preheat the oven to 180°C top and bottom heat and grease a round baking pan (springform pan, Ø 26 cm). In a bowl, mix the dry ingredients, that is, the whole wheat flour, the baking powder, the sugar and the salt, and then add the mineral water and the oil. Mix the ingredients (not too long) until a homogeneous mass and pour into the mold. Bake the dough for about 30-35 minutes. Allow the baked whole wheat cake to cool completely.
In the meantime, wash the strawberries, remove the stalk and cut in half. Dissolve the vanilla pudding powder in about 6 tablespoons of milk or vegetable drink in a separate container and stir until smooth. Then boil the milk or vegetable drink in a saucepan and add the pudding powder, stirring constantly, remove the saucepan from the heat after another minute. Spread the custard over the already cooled whole wheat cake so that the whole cake is covered. Then spread the strawberries on top. Let the finished strawberry wholemeal cake cool a bit more and then enjoy!
P.S. And for the berry fans among you, here’s the recipe for simple Blueberry muffins >>
P.P.S. And here’s another link to our
Instagram page >>