No. of servings: 35
Ready in: 60 min.
|Semi skimmed milk 1,5%||700||ml|
|Vanilla pudding - powder||2||tablespoon|
|Vanilla pudding - powder||40||g|
|Whipping cream powder||2||pieces|
In the medium bowl whisk egg yolks with sugar together as it melts. Pour water and oil while whisking. At the end add flour combined with the baking powder.
Whisk up the whites with the pinch of salt until the foam becomes absolutely smooth like whipped cream.
Preheat oven to 355°F (180°C). Divide the dough into 2 equal pieces. Pour the dough on a lightly greased and floured pan. Bake for 10 minutes.
Spread the jam over the baked dough. Cover it with the second piece of baked dough.
Mash strawberries with a fork in the medium bowl. Add vanilla pudding, sugar and vanilla sugar. Mix properly. Add the strawberry sauce from the cane and cook pudding.
Spread the warm filling at the top ot the cake and cool to room temperature.
Mix the custard powder with vanilla sugar in a little cold milk and cook a thick porridge from the rest of the milk. Stir occasionally and let it cool. Mix the butter with the sugar until foamy and gradually add the cooled custard porridge. Whisk well and spread onto the solidified strawberry mixture.
8. Whipped cream filling
Add powdered cream to the cold milk and whisk until the mixture is stiff. Spread it on the top of the pudding cream.
Coat the cake surface using a fork and decorate it with ripples. Put the cake into the refrigerator and let it cool.
Cut the cake into pieces and decorate with grated chocolate and fresh strawberries.