Strawberry cake with vanilla pudding

Ingredients for 1 servings:

• 2 eggs
• 125 g sugar, fine
• 1 tsp, heaped vanilla sugar
• 125 g flour, sifted
• 125 g butter, liquid
• 1 tsp, leveled baking powder
• Breadcrumbs and fat for the mold
• 500 ml milk
• 2 tbsp sugar
• 1 packet of vanilla pudding powder
• 500 g strawberries, washed, cleaned, sugared
• 1 pack of cake glaze, red
• 2 tbsp, levelled sugar, for the icing
• 50 g almonds, sliced

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 15 minutes; Total time approx. 12 hours 45 minutes

a heavenly connection

Make the pudding according to the package instructions with 500 ml milk and 2 tablespoons of sugar, preferably a day in advance so it’s cold. Wash, hull, halve, and cover the strawberries with sugar. For the base, beat the eggs with the sugar and vanilla sugar until frothy. Stir in the melted butter. Then mix the flour and baking powder, sift, fold in, and mix for 3 minutes. Grease a tart tin and sprinkle with breadcrumbs. Pour the batter into the pudding and bake in a preheated oven for 15 minutes at 200 °C (top/bottom heat) on the middle rack. Let the base cool on a rack. Spread the pudding in a mound over the base. Arrange the sugared strawberries on top of the pudding to form a pyramid. If necessary, dilute the strawberry juice with a little red fruit juice or water to make 1/4 l and prepare the glaze according to the package instructions. While still hot, spread it over the strawberries, starting from the tips. Sprinkle the sliced ​​almonds on the edge of the strawberries and place everything in the refrigerator to cool for about an hour.