John Myers
Ingredients for 1 servings:
- 750 g strawberries, fresh
- 50 g walnuts, ground
- 200 g ladyfingers
- 100 g butter, mildly soured
- 600 ml whole milk
- 2 packets of vanilla pudding powder
- 50 g sugar
- 1 pinch(s) white pepper, finely ground
- 200 g double cream cheese
- 100 ml sour cream
- 1 tbsp San-apart
- 500 g mascarpone
- 200 ml whipped cream
- 2 tbsp, heaped vanilla sugar
- 2 tsp San-apart
Instructions
Working time approx. 40 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 40 minutes
for a 30 x 40 cm tray, a delicious refreshing cake for all kinds of occasions
Place the sponge fingers in a bag and crush using a meat tenderizer. Mix the melted butter with the ground nuts and crushed sponge fingers and knead into a dough. Place a baking frame on the baking tray (30 x 40 cm). Spread the dough evenly on the tray and press it down. Chill the tray. For the pudding, prepare a pudding from the pudding powder, sugar, and pepper according to the package instructions and let it cool, covered with plastic wrap. Meanwhile, wash and hull the strawberries, pat dry with kitchen paper, slice thinly, and refrigerate. Using a stand mixer, beat the cooled pudding, sour cream, cream cheese, and San-Apart until smooth. Spread this cream evenly over the cooled base and then layer the sliced strawberries evenly on top. For the mascarpone cream, beat the cold cream with the sugar and San-Apart until stiff peaks form. Then mix this with the mascarpone until smooth. Now spread this cream over the strawberries and smooth it out with a spatula. Tip: Before putting the tray back in the fridge for about two hours, you can top the cake with cream rosettes, chocolate sprinkles, or a motif to suit the occasion.
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