John Myers
Ingredients for 1 servings:
- 250 g butter or margarine, room temperature
- 250 g sugar
- 16 g vanilla sugar (bourbon)
- 6 m.-sized eggs
- 250 g Flour, gluten-free (Mix it! Universal Flour from Schär)
- 1 packet of baking powder
- 2 packs of vanilla pudding powder, gluten-free
- 1 liter of milk
- 100 g sugar
- 500 g strawberries
- 2 large bananas
- 2 packs of cake glaze, ready-to-use with strawberry flavor
- 500 ml water
Instructions
Working time approx. 45 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 45 minutes
for 12 pieces
Preheat the oven to 180°C (top/bottom heat). Beat the margarine or butter with a hand mixer fitted with a whisk on high speed until smooth. Gradually stir in the sugar and vanilla sugar. Stir until the mixture is thickened. Stir in the eggs. Mix the flour and baking powder well and gradually stir in the mixture on medium speed. Line a baking tray (42 x 29 cm with high edges) with baking paper and place a baking frame on top. Pour in the batter and spread it evenly. Bake on the middle rack for approx. 25-30 minutes. Then remove from the oven and let it cool thoroughly. Pour 1/4 liter of milk into a measuring jug, add the pudding mix and sugar, and mix everything well with a hand mixer. Bring the remaining milk to a boil in a saucepan. Remove from the heat and, using a whisk, add the mixed pudding mix and bring to a boil again, stirring constantly. Then immediately spread evenly over the cake base. Allow the pudding to cool thoroughly. Clean, hull, and halve the strawberries. Peel and slice the bananas. Cover the entire base with alternating rows of strawberries and bananas. Pour the cake glaze powder into a measuring jug, bring 500 ml of water to a boil in a kettle, and stir well with the powder for about 30 seconds. Then immediately spread it over the cake. Refrigerate the cake for about 1 hour before removing the baking frame.
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