Low Carb Strawberry Cake

Summary

Ingredients

• 1 sponge cake base, low carb, in my recipes
• 500 g strawberries
• 420 ml milk or almond milk or soy milk
• 1 packet vanilla pudding powder
• 2 tablespoon xylitol (sugar substitute)
• 2 tablespoon erythritol (sugar substitute) (Xucker light)
• 2 drops stevia or liquid sweetener, possibly a little more
• 1 pack cake icing, red, unsweetened

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Instructions

1. Stretch a cake ring around the sponge cake base. Pour the milk or vegetable milk (can also be mixed) into a saucepan. Mix the pudding powder with 1 tablespoon xylitol and 1 tablespoon erythritol in a shaker and add about 6 tablespoons of the milk from the pot. Shake vigorously to avoid lumps.
2. Bring the rest of the milk to the boil and pour in the mixed pudding powder. Stir vigorously with a whisk. Let simmer gently for about 1 minute while stirring. Put the finished pudding on the sponge cake base, distribute it evenly and let it cool for about 20 minutes.
3. In the meantime, wash the strawberries and remove the greens. After the cooling time, arrange the strawberries evenly on the pudding. For the icing, stir the powder in a saucepan with the specified amount of water and 1 tablespoon Xucker, 1 tablespoon Xucker light and 2 - 3 drops of stevia with a whisk according to the instructions on the package, season to taste.
4. Bring the mixture to a boil and set aside. Depending on the icing, let it cool down a bit or use a spoon to spread it evenly over the strawberries from the middle. Let cool for about half an hour.