Aidas Vanilla Strawberry Cake
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the ground:
- 3 egg (s)
- 5 tablespoon sugar
- 6 tablespoon oil
- 6 tablespoon flour
- 0.5 ½ pack baking powder
For the filling:
- 500 ml milk
- 4 tablespoon cornstarch
- 3 tablespoon sugar
- 1 vanilla pod (s)
For covering:
- 3 tablespoon jam, (strawberry jam)
- 500 g strawberries, ripe
- 1 pack cake icing, red
- 250 fruit juice, or water
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C top / bottom heat.
- For the fruit base, beat the eggs with the sugar for approx. 2-3 minutes until frothy, stir in the oil and continue beating briefly. Mix flour with baking powder and fold into the mixture. Bake the dough in a fruit pan (30 cm) or in a springform pan (28 cm) for 15-20 minutes (test with chopsticks!). Let cool on a wire rack.
- In the meantime, remove approx. 6 tablespoons of 500 ml milk for the pudding and mix with the cornstarch. Mix the rest of the milk with the sugar in a saucepan, scrape out the vanilla pod and add the pulp and the scraped pod to the milk, bring to the boil. When the milk boils, remove the pan from the heat, fish out the vanilla pod and stir in the starch mixture. Bring the mixture to the boil again and continue to simmer briefly. Cover with cling film to prevent skin from forming and let cool down a little.
- Do not let it get completely cold, otherwise the pudding will be too firm and will no longer be easy to spread on the cake!
- Briefly heat the strawberry jam in the microwave and spread it on the cooled base. Then spread the pudding on top. Clean the strawberries, halve or quarter if necessary. Spread on top of the pudding.
- Mix the icing with a little fruit juice or water, heat the remaining liquid, stir in the mixed powder and bring to the boil. Spread over the strawberries.
- Let the cake set in the refrigerator for about 1 hour.
- Tip:
- If you just want to prepare the pudding as a dessert, you should only use 2 tablespoons of cornstarch. Then it will be nice and creamy. For the cake, however, it has to be a little firmer, otherwise it will melt.
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