Strawberry cake
Tipp:
So kommt der Biskuitboden leichter aus der Form: Mit einem Messer den Rand des frisch gebackenen Biskuits vorsichtig von der Backform lösen. Den Biskuit sofort aus der Form nehmen und auf ein Backblech stürzen. Vollständig auskühlen lassen.
Ingredients
For the sponge cake:
3 Piece(s) Eggs (size M)
2 Tablespoon(s) Cold water
90 g Sugar
8 g Vanilla sugar
90 g Flour
Some Butter for the mold
Some Breadcrumbs for the mold
For the topping:
250 ml Milk
0.5 Piece(s) Pack of vanilla pudding powder
1 Tablespoon(s) Zucker
700 g Sugar
1 Piece(s) Strawberries
Preparation
1. First, preheat the oven to 180 °C (fan oven 160 °C). Grease a fruit base tin or springform tin (Ø 26 cm) well and sprinkle with breadcrumbs.
2. For the sponge cake, beat the egg whites with 2 tablespoons of cold water, sugar and vanilla sugar until stiff. Briefly stir in the egg yolks. Fold in the flour with a spatula. Pour the sponge cake mixture into the tin and bake in the preheated oven for approx. 20 minutes.
3. Remove the sponge cake from the tin, allow to cool and frame it with a cake ring. For the topping, prepare half a packet of vanilla pudding powder with milk and sugar according to the instructions on the packet.
4. Pour the pudding onto the sponge cake and smooth it out. Wash and clean the strawberries and place them on the pudding mixture. Allow to cool briefly.
5. Prepare the red cake glaze according to the instructions on the packet and pour over the strawberries. Allow the glaze to set.
6. When the icing is set, run a knife between the cake ring and the cake and carefully remove the cake ring. Enjoy your meal!
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