Strawberry pudding cream cake

Ingredients for 1 servings:

• 2 cake bases, dark (ready-made base)
• 3 cake bases, light (ready-made base)
• 500 g strawberries
• 1,200 ml cream
• 500 ml milk
• 3 ½ packets of vanilla sugar
• 1 packet of pudding powder (vanilla)
• 3 tbsp sugar
• 3 tbsp cornstarch
• 1 ½ tbsp cocoa powder
• 2 tbsp chocolate sprinkles or chocolate chips

Instructions

Working time approx. 50 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 50 minutes

Strawberry cake à la Dennis

Reserve some of the strawberries for decoration if desired. Puree the remaining strawberries. Mix with 3 tablespoons of sugar and 3 tablespoons of cornstarch and bring to a boil. Then let cool. Prepare the package of vanilla pudding according to the instructions. Once the pudding has cooled, stir it vigorously. Whip 200 ml of cream until stiff peaks and fold into the pudding. Now whip 400 ml of cream with 1 1/2 packets of vanilla sugar. Whip the remaining 600 ml of cream with 2 packets of vanilla sugar until stiff peaks. Before the cream stiffens, add 1 1/2 tablespoons of cocoa powder. Now place the first layer on a smooth cake plate (which will also fit in the refrigerator later). Spread all of the strawberry puree over the layer, making sure to always layer from the center out. Next comes the second, dark layer (lightly pressing down the fillings spreads the fillings more evenly). Spread half of the pudding mixture onto this layer. Next, add a light layer of cream (reserve some for decoration). Next, add another dark layer. Mix 2-3 tablespoons of chocolate chips into the remaining pudding mixture and spread it over the layer. Finally, add the last layer, press down, and cover everything with the cocoa cream. Decorate with the remaining light layer of cream and the strawberries. Refrigerate the cake for at least 4 hours before cutting. Tip: For better hold, mix 1-2 sheets of gelatine into the pudding.