No-bake pudding cake

Ingredients for 1 servings:

• 500 g strawberries
• 1 medium-sized lemon(s)
• 3 tbsp, heaped sugar
• 1 packet of pudding powder (red fruit compote)
• 2 pinch(s) white pepper, finely ground
• 1 pinch of salt
• 600 ml whole milk
• 2 tbsp, heaped sugar
• 2 packets of vanilla pudding powder
• 1 pinch(s) white pepper, finely ground
• 300 ml whole milk
• 1 tbsp, heaped sugar
• 1 pack of chocolate pudding powder
• 100 g dark chocolate (fine dark chocolate), 72% cocoa content
• 200 ml sweet cream
• 250 g mascarpone
• 250 g quark
• 200 ml sour cream
• 10 tsp, heaped cream stiffener, e.g. San-apart
• 3 tbsp, heaped sugar
• 100 g butter biscuit(s) with cocoa
• 200 g butter biscuits, light
• n. B. Whipped cream for decoration
• n. B. Chocolate sprinkles for decoration

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 45 minutes; Total time approx. 7 hours 15 minutes

a three-coloured cake for children’s parties, for a 28 cm springform pan

Wash and hull the strawberries, roughly chop them, and puree them. Bring to a boil and simmer for about 5 minutes. Add the pudding mix and make a pudding with lemon juice, sugar, and spices according to the package instructions. Cover the pudding with plastic wrap and let it cool. Repeat with the second and third layers of cream. For the chocolate cream, melt the chocolate in a double boiler and then mix it in with a mixer. Don’t forget the plastic wrap here either, so that a skin doesn’t form. For the fourth layer, whip the whipped cream separately in a mixing bowl until stiff peaks form. In a larger bowl, whip the remaining ingredients until fluffy, then fold in the cream again. Divide this cream into three portions among the puddings and mix each layer vigorously with a mixer until the cream is evenly and fluffy. Line a 28cm springform pan with the first layer of brown cookies, cover with the chocolate cream, and smooth it down. Spread the white butter cookies and vanilla cream on top, smoothing these out with a spatula. Now add the final layer of white cookies and strawberry cream, smoothing this out with a spatula. The tin should now be full to the brim. Finally, decorate the cake with chocolate sprinkles or a few dollops of whipped cream. After letting it rest in the refrigerator for about 5 hours, the custard cream cake is ready to serve.