strawberrycake
Perfect for Sunday lunch!
What you need:
FOR THE GROUND:
-
3 eggs (size M)
- 125g sugar
- ½ pack of vanilla sugar
- 125g flour
- 1 teaspoon Baking powder
- 125g melted butter
FOR THE PUDDING FILLING:
-
500ml milk
- 2 tbsp sugar
- 1 Pack of vanilla pudding powder
ASIDE FROM THAT:
-
something butter for the form
- some flour for the mold
- 500g fresh strawberries
- 1 pack of cake glaze (red)
- 2 tablespoons sugar
- 250ml water
Step 1:
For the base, preheat the oven to 180 degrees top and bottom heat (fan oven 160 degrees). Grease a springform pan (Ø 26 cm) with butter and sprinkle with a little flour. Put the eggs, sugar and vanilla sugar in a bowl and beat until frothy. Mix the flour with the baking powder in a small bowl and sift into the eggs. Mix everything well.
Step 2:
Finally, mix the melted butter into the dough and pour the dough completely into the tin. Bake the dough for 25 minutes and don't forget to do the toothpick test. Allow the cake base to cool completely. Place the base on a plate and place a cake ring around the base.
Step 3:
For the pudding, put 2/3 of the milk in a small saucepan and heat it up. Mix the sugar with the pudding powder in a small bowl and stir with the remaining milk until smooth. As soon as the milk boils, stir in the mixed powder while stirring constantly. Let the pudding boil for 2 minutes.
Step 4:
Place a cake ring around the cake and adjust it to fit. Pour the pudding immediately onto the cake base and leave to cool. Wash, clean and halve the strawberries. Spread them over the pudding so that the entire cake is covered with strawberries.
Step 5 :
Cook the cake glaze with sugar and water according to the instructions on the packet and spread the glaze over the strawberries using a tablespoon. Chill the cake in the fridge for 1 hour. This strawberry cake makes about 12 pieces.
Done! Enjoy your meal!
