Strawberry Raindrop Cake

• Vegan
• Gluten free

• Produce

  • 2 Strawberries, firm & ripe

• Baking & Spices

  • 3/16 tsp Agar
  • 1/2 tbsp Soybean flour, roasted
  • 1 tbsp Sugar syup, black

• Liquids

  • 3/4 cup Water

Found on kirbiecravings.com

Ingredients

• 3/4 cup water
• 1/8 tsp + 1/16 tsp agar powder (make sure you use pure agar powder)
• 2 firm & ripe strawberries, washed clean (you want them ripe, but still very firm. if you choose strawberries that are overripe, they will break down inside your raindrop)
• 1/2- 1 tbsp roasted soybean flour
• 1-2 tbsp black sugar syup

Directions

• 1. In a small saucepan, add agar powder and water and stir with a spatula a few times, until the agar powder dissolves into the water. 2. Turn your stove top to medium heat and bring the agar water mixture to a low boil. Maintaining a medium heat level, allow mixture to boil (without a lid) for one minute, then turn off heat. Try to be as accurate with the timing as possible. If you dont heat long enough, your agar wont be fully dissolved. If you cook too long, your mixture will condense down too much. Use a spatula to stir the mixture a few times. 3. Wait a few minutes until liquid has cooled down slightly. Make sure you dont wait until it is fully cooled, otherwise it will already start to solidify. You just want it cool enough that the liquid wont cook your strawberries. Carefully place a strawberry into the center of each mold. Pour mixture into molds, covering the strawberries. You should have enough liquid to fill two cavities with a little liquid left over if you are using the silicone molds I used. 4. Place molds into the fridge to set. I recommend letting them set overnight, or at least 10 hours. When finished, the raindrop cakes should be solid and come out in one piece, but they should feel delicate and barely set. They should easily slide out once you loosen the edges. The cakes are quite delicate, so be careful when lifting them onto your plates. Do not take the cakes out of the fridge until you are ready to serve because they will start to melt after 20-30 minutes. Add your cakes to a plate. Add some soybean flour to your plate and drizzle black sugar syrup on top of the cake or on the side.