Small strawberry cake

Ingredients for 1 servings:

• 1 cake base, store-bought fruit base (or homemade, 24 cm)
• 400 ml milk
• 70 g sugar
• 1 pkt. pudding powder, vanilla flavor
• 10 tbsp orange juice
• 2 tbsp powdered sugar
• 200 ml whipped cream
• 1 point cream stiffener
• 400 g strawberries
• 1 pkt. cake glaze, red
• 2 tsp pistachios, chopped

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Total time approx. 50 minutes

no-bake, with vanilla cream and marinated strawberries

Bring 300 ml of milk to a boil. Mix the remaining milk with 40 g of sugar and the pudding mix until there are no more lumps. Stir into the boiling milk and bring back to a boil. Then pour into a bowl and cover with cling film. The film must be touching the pudding so that a skin does not form as it cools. Set aside. Trim the edges of the store-bought fruit base evenly (this can be used for a tiramisu in a glass). If making your own base, use a small dish (24 cm). Mix 6 tablespoons of orange juice with the powdered sugar and drizzle over the base. Whip the cream with the cream stabilizer until stiff. Once the vanilla cream has cooled, stir well and fold in the cream. Spread the cream over the base and chill for 30 minutes. Wash, hull, and wedge the strawberries. Mix with the remaining sugar and orange juice, and let it draw juice for 20 minutes. Then drain well, reserving the juice. Fill with water to 250 ml and prepare a cake glaze according to the package instructions. Distribute the strawberries on the cake (it doesn’t have to be precise), but spread the glaze evenly and let it set. Sprinkle with pistachios and serve.