Strawberry Cake with Custard

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 15 mins
Total Time 12 hrs 45 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

For the ground:

  • 2 egg (s)
  • 125 g suar, fine
  • 1 teaspoon, heaped with vanilla sugar
  • 125 g flour, sifted
  • 125 g butter, liquid
  • 1 teaspoon, leveled baking powder
  • Breadcrumbs and fat for the mold

For covering:

  • 500 ml milk
  • 2 tablespoon sugar
  • 1 packet vanilla pudding powder
  • 500 g strawberries, washed, cleaned, sweetened
  • 1 pack cake icing, red
  • 2 tablespoon, leveled sugar, for the topping
  • 50 g almond (s), sliced
Strawberry Cake with Custard
Strawberry Cake with Custard

Instructions

  1. Cook the pudding according to the package instructions with 500 ml milk and 2 tablespoons sugar, preferably one day in advance, so that it is cold.
  2. Wash, clean, halve and sugar-coat the strawberries.
  3. For the base, stir the eggs with the sugar and vanilla sugar until frothy. Stir in the melted butter. Then mix the flour and baking powder, sieve, fold in and stir for 3 minutes.
  4. Spread fat on a cake base and sprinkle with breadcrumbs. Pour in the dough and bake in the preheated oven for 15 minutes at 200 ° C top / bottom heat on the middle rack.
  5. Let the base cool down on a wire rack.
  6. Spread the pudding on the ground like a mound. Spread the sugared strawberries on the pudding so that a pyramid is formed.
  7. If necessary, add a little red fruit juice or water to lengthen the juice obtained from the strawberries to 1/4 l and cook the icing according to the instructions on the package. Starting from the tip, distribute it onto the strawberries while still hot.
  8. Scatter the sliced almonds on the edge of the strawberries and put everything in the fridge to cool for about an hour.

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