Translated literally, Erdbeerboden means strawberry crust. It is a very simple and very popular German cake that is made with a sponge crust and fresh berries. Many people also call it by its more general term, Obstboden (fruit crust), because you can also make this with any berry and with many summer fruits like peaches or nectarines. Technically my version is more an Obstboden than an Erdbeerboden. I cheated and used both strawberries and fresh red currants.
Most people like this cake because you can buy the (non-vegan) crust at bakeries and grocery stores. All you have to do is prepare your fruit and place it on top of the crust. Oh, and there’s another thing: This fruit cake has no additional filling but is made with a glaze, called Tortenguss (cake glaze) in German. If it is storebought it’s usually made from starch and other thickeners like carrageenan. You just pour it on top of fruit cakes so that the fruit doesn’t dry out. I was never a huge fan of cake glaze, but since it’s Vegan MoFo and I try to stick with my theme as best as I can, I used it. If you don’t like jelly on your cake, leave it out.
Another thing you will need for this cake, if you want to make it properly, is an Obstboden pan. (Of course any other 11 inch round pan will work, too.)
Erdbeerboden (One 28 cm or 11 inch cake)
For the sponge cake:
(I simply used my go-to sponge cake recipe)
3 tablespoons chickpea flour, sifted
150 ml (1/2 cup + 1/8 cup) hot water
150 g (3/4 cup) sugar
2 tablespoons canola oil
100 g (3/4 cup + 1 tablespoon) all-purpose flour
2 teaspoons baking powder
50 g (1/4 plus 1/8 cup) cornstarch
For the topping:
500 g fresh strawberries or a mix of assorted berries
240 ml (1 cup) water
1/2 plus 1/8 teaspoons agar-agar
To make the crust:
Grease and flour a 28 cm (11 inch) Obstboden, flan, or tart pan and set aside. Preheat oven to 200°C (400°F).
Combine chickpea flour and hot water and whisk until most o the lumps are gone. Add sugar and oil and whisk again. Add remaining ingredients and whisk to form a smooth batter. Pour into the pan and bake for 15 minutes or until the crust is golden brown.
Remove from oven and carefully transfer to a cooling rack: Loosen the crust with a fork, place the cookie rack on top of the cake and turn it around. Set aside to cool completely.
To make the topping: Wash and clean the fruit, cut off stems, slice very large strawberries in halves. Arrange the fruit on the crust.
Combine water and agar-agar in a saucepan. Bring to a boil and cook for 3 minutes, whisking constantly. Remove from heat and let cool for 10 minutes. Pour over the fruit and transfer to the fridge. Let cool for 2-3 hours or until the agar-agar is set. Serve immediately.