Classic cake on National Day, but with a vegan twist. As good as the original. Recipe for approximately 5 people. Double it for the pavlova for a whole roasting pan.
Start making the cake at least a day before serving. Set the oven to 100 degrees.
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Whip the chickpea brine in a machine or with a hand mixer for 4 minutes.
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Then add little by little sugar while it is whipping. Let it whip for 6 minutes, i.e. 10 minutes of whipping in total. When it is so stiff that the bowl can be held upside down, it is ready.
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Put in the cornstarch and white wine vinegar. Whisk until it's blended in.
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Put on a baking tray with baking paper. Spread out a little and make it like a small flag. Put in the middle of the oven for 4 hours. If you double the recipe, it must be baked for 8 hours.
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While the cake is baking, make the vanilla cream. Put all the ingredients needed in a saucepan and whisk together. Cook while stirring until it thickens. This takes around 1 minute of boiling. Set aside to cool to room temperature.
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Whip cream until stiff. Whisk the vanilla cream a little, so it is lump-free and mix the two creams together. Put in the fridge because it has to be completely cold when you put it on the cake.
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When the cake is finished baking, place something between the oven door so that it stands ajar and leave it to dry overnight.
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Assemble the cake just before serving. Carefully remove the paper from the pavlova and place it on a cake plate. Put on the cream and spread it all over. Cut strawberries into slices and decorate the cake with all the berries as the Norwegian flag.
