STRAWBERRY LEMON CRUNCH CAKE

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BRYANNA’S STRAWBERRY LEMON CRUNCH CAKE
Serves 8-12
This was one of the first vegan cakes I made, but I’ve modified it further. It’s a lovely presentation.
The Lemon Genoise Cake:
DRY INGREDIENTS:
2 c. plus 2 T. white unbleached pastry or cake flour
1/2 c. ground lightly-toasted blanched almonds
1 and 1/2 c. light or white granulated vegan sugar
4 tsp. baking powder
3/4 tsp. salt
WET INGREDIENTS:
1/4 c. plus 2 T. Earth Balance
1 c. water
3/4 c. soy or rice milk
2 T. fresh lemon juice
1/2 T. vanilla
grated zest of one organic lemon

The Lemon Crème Frosting:
3/4 c. nondairy milk
¼ c. fresh lemon juice
6 T. white unbleached flour
6 T. Margarine Earth Balance OR non-hydrogenated shortening (Spectrum) OR solid coconut oil OR a combination
1 c. white or very light granulated vegan sugar
grated zest of one organic lemon
1/4 tsp. vanilla extract
1/8 tsp. salt
The Garnish:
2 c. lightly-toasted sliced almonds
4 c. fresh strawberries, cleaned, hulled, patted dry and halved lengthwise (try to use berries that are of similar size, if you can)

To make the cake:
Preheat oven to 350 degrees F.
Mix the dry ingredients together with a whisk in a large mixing bowl. Add the margarine and the water and beat with an electric mixer for a minute. Add the remaining ingredients and beat one more minute. Divide equally between two 9" greased and floured round cake pans lined with cooking parchment. Bake 25 minutes, or until cakes test done. Cool on racks for 5 minutes, then loosen cakes and remove from pans to finish cooling (remove parchment).

To make the Frosting:
Whisk milk, lemon juice into flour in small saucepan until smooth. Heat and stir until it boils and thickens. Cool thoroughly (place in a small bowl inside of a larger bowl of cold water).
With an electric mixer beat the margarine, shortening or coconut oil, sugar, vanilla, lemon zest, and salt until light and fluffy—- several minutes. Beat in the cooled flour paste with the electric beaters and mix until smooth and fluffy. IMPORTANT! Chill thoroughly before frosting. Use to frost any cooled cake. IMPORTANT! Keep the frosted cake refrigerated until serving time.

To assemble the cake:
Place one cooled cake layer on a serving plate. Spread evenly with some of the frosting. Place the other layer on top. Swirl the frosting on the top and sides of the cake. Pat the toasted sliced almonds all around the sides and just over the top edge so that they stick to the frosting . Overlap the strawberries in an artistic design, cut side down, on the top of the cake. Chill before serving.