STRAWBERRY "BEE STING CAKE" (BIENENSTICH)

I saw this cake-recipe  in a newspaper called "DAS SCHMECKT" and i had to try it immediately, of course in a vegan version. Actually in a original  "bee-sting-cake" (how it´s called in germany) there are now strawberries, but strawberries will make it to a perfect summer recipe!! I´m not really practised in using agar agar and i´ve tried two different ways to prepare the cream. Both of it worked well, but maybe you know a better method.. Please let me know =)

Ingredients:

• 500g all-purpose flour
• 1 cube fresh yeast
• 200g sugar
• 600ml soy milk
• 250g vegan margarine
• lemon zest of 1-2 organic lemon
• a pinch of salt
• 1 egg-replacer
• 4 tbsp strawberry jam
• 200g almon flakes
• 2 packages of custard powder
• 2 tbsp vanilla sugar
• 1 package vegan whip cream ( soyatoo)
• agar agar or "RUF AGARTINE" to replace 2 sheets gelatine ( i forgot how much i had)

1. Sift the flour into a bowl.  Mix yeast with 1 tsp sugar and 200ml lukewarm soymilk and stir well.
2. Give 50g sugar, 150g margarine, lemon zest, salt and the egg-replacer to the flour.
3. Pour "yeast-milk" and knead well. Cover the dough and let it rest for about 60 minutes.
4. Roll out the dough on a baking tray. Use parchment paper before. Let it rest for another 15 minutes.
5. Heat 100g sugar, the rest of the margarine, and 4 tbsp soy milk until everything is molten. Stir in strawberry jam and almonds.
6. Brush the dough with the almond mass and bake in a 170 °C oven for about 35 minutes or until golden brown. Let it completely cool down.
7. Mix custard powder, rest of the sugar, vanilla sugar, 7 tbsp cold milk and agar agar or agartine. Bring remaining milk to boil and stir in the custard mix. This will be a very very thick mass. You can add a little bit more soy milk if you want. Set aside and let it cool a bit.
8. Wash strawberries and quarter them. Whip soy cream and cool in the refrigerator.
9. Now mix the pudding with the cream. Use a handmixer or a food processor to get a creamy consistency.
10. Stir in the strawberries.
11. Halve the cake horizont. Cut the cake cover?? into 24 pieces. Distribute the strawberry cream on the cake buttom and put the lid on it gently.
12. Put the cake  into the refrigerator for at least 120 minutes.