John Myers
Strawberry Custard Cake
The perfect strawberry custard cake recipe with a picture and simple step-by-step instructions.
- 1 Tasse – 200 ml
- 3 cups Flour
- 0,5 Cup Sugar
- 1 packet Vanilla sugar
- 1 packet Baking powder
- 1 pinch Salt
- 3 Eggs
- 1 Cup Soda
- 1 Cup Oil
- For painting :
- 3,5 tbsp Strawberry jam, optional, not a must
- Pudding:
- 750 ml Milk
- 4 tbsp Sugar
- 2 packet Custard powder
- Covering:
- 1,5 kg Strawberries, cleaned, washed and cut in half or sliced
- 2 packet Cake topping, red, strawberry flavor or white
- Preheat the oven to 180 degrees (convection 160 degrees) and line a baking sheet with baking paper.
- For the pudding:
- Mix the pudding powder with sugar and 12 tablespoons of the me in a small bowl and bring the remaining milk to a boil, remove from the stove and stir in the mixed pudding powder. Put back on the plate and bring to the boil for 1 minute, stirring constantly, until the pudding has thickened. Let it cool down a little and stir occasionally.
- For the sponge cake, put all the ingredients in a bowl and mix well with the whisk of the hand mixer. Now place the dough on the baking sheet and smooth it out. Bake in the preheated oven for about 25 to 30 minutes. To let it cool down.
- Now spread the strawberry jam on the cake. It is not a must 🙂
- Put the cooled pudding on the cake and distribute it well.
- Meanwhile, clean, wash and drain the strawberries. Cut into slices or halves and spread on top of the pudding.
- Now prepare the cake topping according to the instructions, let it cool down a bit for 1 minute and then distribute it on the strawberries.
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