Strawberry cake with sour cream pudding

Ingredients for 1 servings:

• 60 g sugar
• 3 eggs
• 1 tsp baking powder
• 70 g spelt flour
• 1 cup sour cream
• 300 ml milk
• 1 packet of vanilla pudding powder
• 1 tbsp sugar
• 500 g strawberries
• 1 bag of cake glaze, red

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

For the base, beat the sugar and eggs for several minutes until fluffy. Sift the flour and baking powder together, then slowly fold into the sugar and egg mixture. Pour the batter into a 26cm springform pan and bake at 160°C (320°F) for about 20 minutes. Then let it cool. Tip: I usually bake the base the day before. For the custard, bring the milk, the sachet of vanilla pudding powder, and the sugar to a boil, stirring continuously. Mix the sour cream with the warm pudding and spread the custard on the cake base. Wash and quarter the strawberries, and spread it on the pudding mixture. Prepare the glaze according to the package instructions and spoon it over the strawberries. Let it set in the refrigerator for several hours.