For this cake you’ll need agar-agar gelatinous substance obtained from algae, which is a great vegan substitute for regular gelatin that is obtained from animal bones and skin. Agar-agar is rich in calcium, folate, minerals, iron and vitamins. Unlike gelatin, agar-agar needs to be brought to a boil which takes about 10-15 minutes.
- 3 glasses of natural apple juice
- a pinch of unrefined sea salt
- ¾ glasses of couscous
- 2 tablespoons of agar-agar algae in flakes
- 1 teaspoon Kudzu powder
- 300 g strawberries
Cook 1,5 glass of apple juice adding just a bit of sea salt. In the boiling juice add couscous. Cook for 3-4 minutes and stir occasionally until the mass looks like polenta. Pour mass in a square baking pan (thickness of mass should be about 2 cm). Now you can prepare the fruit layer: cook the other 1,4 glass of apple juice, add a little of sea salt and agar-agar algae in flakes. Cook for about 10 minutes at low temperature and stir occasionally. Mix Kudzu powder with few tablespoons of cold apple juice and pour the mixture in the boiling juice with agar-agar algae. Cook 2 minutes at lowest temperature and leave it to cool. In meanwhile chop about 300 g of strawberries into large strips and put the strips all over the solid couscous base. Now pour the cooked juice with agar-agar algae and Kudzu powder. Let the cake cool at room temperature, before you put it in fridge, to tighten completely (which takes about an hour or two).