Low-carb strawberry cake

Ingredients for 1 servings:

• 1 sponge cake base, low carb, in my recipes
• 500 g strawberries
• 420 ml milk or almond milk or soy milk
• 1 packet of vanilla pudding powder
• 2 tbsp xylitol (sugar substitute)
• 2 tbsp erythritol (sugar substitute) (Xucker light)
• 2 drops of Stevia or liquid sweetener, maybe a little more
• 1 pack of cake glaze, red, unsweetened

Instructions

Working time approx. 15 minutes; Rest time approx. 50 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 10 minutes

with custard cream, on a sponge base

Place a cake ring around the sponge cake base. Pour the milk or plant-based milk (you can also mix them) into a saucepan. Mix the pudding powder with 1 tablespoon of xylitol and 1 tablespoon of erythritol in a shaker and add about 6 tablespoons of the milk from the saucepan. Shake vigorously to avoid lumps. Bring the remaining milk to a boil and pour in the mixed pudding powder, stirring vigorously with a whisk. Let it simmer gently for about 1 minute while stirring. Pour the finished pudding onto the sponge cake base, spread evenly, and let cool for about 20 minutes. In the meantime, wash the strawberries and remove the green parts. Once cooled, arrange the strawberries evenly on top of the pudding. For the glaze, according to the package instructions, put the powder in a saucepan with the specified amount of water and 1 tablespoon of Xucker, 1 tablespoon of Xucker light, and 2-3 drops of stevia. Mix well with a whisk. Adjust the sweetness to taste. Bring the mixture to a boil and set aside. Depending on the glaze, let it cool slightly or immediately spread it evenly over the strawberries with a spoon, starting from the center. Let it cool for about half an hour. Here’s the link to my Low-Carb Sponge Cake recipe: http://www.chefkoch.de/rezepte/3326851493971897/Low-Carb-Biskuitboden.html