Strawberry cake

Ingredients for 12 servings:

• 4 eggs
• 4 tbsp water, hot
• 150 g sugar
• 4 packets of vanilla sugar
• 100 g flour (wheat flour)
• 100 g cornstarch
• 2 tsp baking powder
• 1 pack of pudding powder, vanilla
• 500 ml milk
• 500 ml cream (or Cremefine)
• 200 g fruit – strawberry spread
• 1 kg strawberries
• 25 g pistachios, chopped

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

Pudding – First, prepare the vanilla pudding for the cream according to the instructions and let it cool. Sponge Cake – Beat 4 eggs with 4 tablespoons of hot water using a hand mixer (whisk) on high for 1 minute until frothy. Mix with 150g sugar and 1 sachet of vanilla sugar, sprinkle in for 1 minute, then beat for another 2 minutes. Mix 100g plain flour with 100g cornstarch and 2 teaspoons of baking powder. Sift half of this mixture onto the egg custard, mix briefly on low speed, then fold in the rest of the flour mixture in the same way. Bake the batter in a springform pan for approx. 30 minutes at 200°C. Cut the baked sponge cake in half crosswise. Spread the bottom half with fruit spread. Cream – Beat the whipped cream with vanilla sugar until stiff peaks form. Chill. Strawberries – Wash the strawberries. Cut approximately 2/3 of the fruit into eighths and slice the others. The filling – Fold the cooled pudding into the stiffly whipped cream, then fold the strawberry pieces into 1/3 of the cream. Spread the strawberry cream filling over the fruit spread and cover with the top half of the cake. Finish – Spread the remaining 2/3 of the cream over the cake and around the edges. Sprinkle the edges of the cake with pistachios and arrange them in a fan pattern with strawberry slices. Refrigerate until ready to serve.