Small strawberry cake with eggnog base

Ingredients for 1 servings:

• 1 large egg(s)
• 60 g sugar
• 50 ml oil
• 50 ml egg liqueur
• 75 g flour
• 1 tsp, heaped baking powder
• 400 ml milk
• 1 packet of vanilla pudding powder
• 2 tbsp, heaped sugar
• 500 g strawberries
• 1 pack of cake glaze
• 3 tbsp, levelled sugar

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours

also with other fruits or canned fruit

For the cake base, beat the egg and sugar until very fluffy. Then stir in the oil and egg liqueur. Finally, sift the baking powder into the flour and stir it into the liquid batter. Pour the batter into a rectangular springform pan for king cakes. Bake in a preheated oven at 165°C for 20 minutes. In the meantime, prepare the pudding according to the package instructions, using only 400 ml of milk. Then hull the strawberries and cut them into pieces for the cake (depending on their size). Let the baked cake base cool briefly in the springform pan, then spread the pudding on top. Distribute the strawberries evenly on top, filling any gaps with strawberry pieces. Now prepare the glaze according to the package instructions and pour it over the strawberries. Let it cool completely and serve. Tip: This cake is also delicious with many other fruits or canned fruit. And for a regular springform pan, simply double all the ingredients except for the vanilla pudding. Simply prepare this with the usual 500 ml of milk.