Strawberry cake with vanilla pudding
The strawberry cake with vanilla pudding is the perfect cake for your Sunday afternoon: fruity strawberries with icing, creamy pudding and a fluffy base – it doesn’t get any better than this!
INGREDIENTS
FOR THE BASE
3 eggs (size M)
125 g sugar
½ pack of vanilla sugar
125 g flour (type 405)
1 tsp baking powder
125 g melted butter
FOR THE PUDDING FILLING
500 ml milk
2 tbsp sugar
1 pack of vanilla pudding powder
ALSO
some butter for the mold
some flour for the mold
500 g fresh strawberries
1 pack of cake glaze (red)
2 tbsp sugar
250 ml water
PREPARATION
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 dust with some 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.
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. Let the cake base cool completely. Put the base on a plate and put a cake ring around the base.
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 rest of the milk until smooth. As soon as the milk boils, stir in the mixed powder while stirring constantly. Let the pudding boil for 2 minutes.
4. Place a cake ring around the cake to serve and adjust it to fit. Immediately put the pudding on the cake base and let it cool. Wash, clean and halve the strawberries. Spread it on the pudding so that the entire cake is covered with strawberries.
5. Cook the cake glaze with sugar and water according to the instructions on the packet and use a tablespoon to spread the glaze over the strawberries. Chill the cake in the fridge for 1 hour. This strawberry cake makes about 12 pieces.
