Amaretto Strawberry Cake

Ingredients for 12 servings:

• 2 packs of pudding powder, vanilla
• 10 tbsp Amaretto
• 100 g almonds, sliced
• 700 ml milk or cream for the filling
• 500 g strawberries
• 4 eggs
• 150 g sugar
• 75 g flour
• 75 g cornstarch
• 100 ml cream

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

First, separate the four eggs and beat the egg whites with 4 tablespoons of Amaretto on the highest setting until stiff peaks. Gradually add the sugar. Whisk the four egg yolks and fold them into the egg white mixture. Mix in the flour and cornstarch on the lowest setting. Pour the batter into a round springform pan and bake at 180°C for about 35 minutes. Let the base cool briefly and then split it in half. Top the first layer with strawberries as desired (reserve a few for decoration). First, mix the custard powder with 6 tablespoons of Amaretto, then bring the milk (or cream) to a boil and prepare according to the instructions with the mixed custard powder. Pour the custard mixture onto the strawberries (tip: be sure to use a cake ring!) and immediately place the second layer on top. The cake should now chill for at least 3 hours. Whip the cream until stiff peaks and coat the cake with it, sprinkle with the almond flakes and decorate with the remaining strawberries.