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A couple of days ago I found the first local strawberries and of course I had to take them. They weren’t a bargain at 6 Euros a kilo, but it was worth it. Mhhh! I love strawberries and I ate them the next morning with my overnight oats.
I saved a few and made a strawberry rhubarb compote. The compote is great in yoghurt, on nice cream or just with a spoon. And on this pudding streusel cakes.
You can make bigger or smaller cakes. If you have guests make them bigger. If I make them for a bake sale or buffet, I prefer the smaller ones.
You have to try them in autumn with plums instead of strawberries!
Have fun baking this delicious treat!
- 350 g (12.4 oz) rhubarb
- 150 g (5.3 oz) strawberries
- 2 tbsp sugar
- 1 pinch baking soda
- 250 g (8.8 oz) white flour - spelt or wheat
- 40 g (2 tbsp) vegan butter, melted
- 40 g (2 tbsp) sugar
- 1/2 pk. dry active yeast
- 140 ml (1(2 cup plus 1 tbsp) soy milk, lukewarm
- 250 ml (1 cup) soy milk
- 1/2 pk. (2 slightly heaped tbsp) pudding powder, vanilla
- 2 tbsp sugar
- 120 g (4.3 oz) white flour - spelt or wheat
- 65 g (2.3 oz) vegan butter
- 65 g (2.3 oz) sugar
- 1/2 - 1 tsp water
- powdered sugar
- a few drops water
- For the strawberry rhubarb compote peel the rhubarb and cut in pieces and put with sugar and baking soda to a pot, bring to boil and let simmer for 5 minutes. Remove the green part from the strawberries and quarter them. Put in the pot and cook for another 5 minutes. Pour the compote hot in a screw top jar and close the lid. This way you can store it for weeks.
- For the pudding whisk together soy milk, sugar and pudding powder, bring to boil. Then pour into a bowl and cover with clingfilm directly on the pudding surface to prevent a skin.
- Thoroughly knead all ingredients for the yeast dough (at least for 5 minutes) until soft. Let rest in a warm spot for at least 30 minutes to rise. Cove the bowl with a kitchen towel.
- Preheat the oven to 180° C (360° F). Roll out the dough on the dusted working surface about 5 mm (0.3 inches) thick. Use a glass or small bowl (8.5 cm/3.3 inches in diameter) to cut out small round cakes. Place them on two lined baking trays.
- Whisk the cold pudding until smooth and spread each one slightly heaped teaspoon on each cake. Leave the edges clean, as when you make a pizza. Then add a teaspoon of the compote to each cake and spread on the pudding.
- Knead all ingredients for the streusel until crumbly and crumble over the cakes. Bake in the oven for 20 - 25 minutes until the edges turn golden.
- If you like make an icing from powdered sugar and water and drizzle over the warm cakes.