Dready's Strawberry Rhubarb Pudding Cake

Ingredients for 1 servings:

• 5 eggs
• 3 tbsp sugar
• 180 g butter
• 300 g flour
• 1 pinch of salt
• 2 tbsp water
• 2 tbsp condensed milk
• 400 g strawberries
• 250 g rhubarb
• 150 g white chocolate
• ½ sachet of pudding powder, vanilla
• 100 ml milk
• 2 tbsp butter
• 100 g sugar
• 100 g crème fraîche
• 1 packet of vanilla sugar
• 2 tsp flavoring (vanilla)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Knead 2 eggs, sugar, butter, flour, salt, water, and canned milk using the dough hook of a mixer or food processor. Roll out the dough and place it in a 28 cm springform pan, creating a 2-3 cm high rim and set aside. Wash and chop the strawberries, peel the rhubarb and also cut it into small pieces, and spread the fruit on the base. Melt the white chocolate. Bring the milk to a boil and stir in the custard powder, stirring constantly, until the pudding is ready. Mix the chocolate and the still-warm pudding with the remaining eggs, cream, butter, sugar, crème fraîche, vanilla sugar, and vanilla extract. Pour the custard cream over the fruit. Bake the cake at 180°C (top and bottom heat) for about 1 hour.