Summary

Ingredients

• 2 packs pudding powder, vanilla
• 10 tablespoon amaretto
• 100 g almond (s), sliced
• 700 ml milk or cream for the filling
• 500 g strawberries
• 4 egg (s)
• 150 grams sugar
• 75 g flour
• 75 g cornstarch
• 100 ml cream

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Instructions

1. First separate the four eggs and beat the egg white with 4 tablespoon amaretto on the highest setting until stiff. Gradually pour in the sugar. Mix the four egg yolks and fold them into the egg white mixture. Mix in the flour and starch on the lowest setting. Put the dough in a round springform pan and bake at 180 C for about 35 minutes.
2. Let the base cool down briefly and then divide it once.
3. Cover the first floor with strawberries as you like (some should be left over for decoration). First mix the pudding powder with 6 tablespoons of amaretto, then bring the milk (optionally cream) to the boil and prepare with the mixed pudding powder according to the instructions. Put the pudding mixture on the strawberries (tip: a cake ring should definitely be used here!) And immediately put the second base on top.
4. The cake should now cool for at least 3 hours.
5. Whip the cream until stiff and cover the cake with it, sprinkle with the almond slices and decorate with the remaining strawberries.