Strawberry cake from the tray with vanilla pudding and poppy seed base

Ingredients for 1 servings:

• 300 g butter
• 125 g sugar
• 1 pack of poppy seed cake, 250 g
• 4 eggs
• 250 g flour
• 3 tsp baking powder
• 1 liter of milk
• 2 packets of vanilla pudding powder
• 4 tbsp sugar
• 1 cup of sour cream, approx. 200 – 250 g
• 2 packets of vanilla sugar
• 1 ½ kg strawberries
• 1 pack of cake glaze, red
• 2 tbsp sugar
• ¼ liter cherry juice
• 3 tbsp pistachios or almonds, chopped

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 55 minutes

For the pastry, cream the butter and sugar until fluffy, then stir in the eggs and poppy seed mixture. Mix the flour and baking powder and stir in. Place the pastry on a baking sheet (line with baking paper or grease and crumble the mixture) and bake at 175°C for about 25 minutes, then let it cool. Wash and hull the strawberries. Halve or quarter them if desired, depending on the size of the strawberries. Make a pudding according to the package instructions using 1 liter of milk, 2 packets of vanilla pudding powder, and 4 tablespoons of sugar. Let it cool slightly, then stir in the sour cream and vanilla sugar and spread on the cooled base. Arrange the strawberries on top. Make the glaze according to the package instructions using 1/4 liter of cherry juice and 2 tablespoons of sugar and pour over the strawberries. Sprinkle with chopped pistachios, if desired.