Ingredients
For the dough:
3 egg(s)
1 pinch(s) of salt
100 g sugar
2 packets vanilla sugar
50 g sunflower oil
100 g flour
1 ½ tsp baking powder
50 g eggnog
For the cream:
1 pack of vanilla pudding powder
400 ml milk
60 g sugar
4 sheets of gelatine
250 g sour cream
250 g whipped cream
For the topping:
700 g strawberries
1 pack of red cake icing
200 ml water
preparation
For the batter, beat the salt with eggs, vanilla sugar and sugar until thick and fluffy.
Stir in the eggnog and oil. Mix the flour with the baking powder and stir in portions.
Line the bottom of a 26 or 28 springform pan with baking paper (do not grease the edge) and pour the dough into it (don’t be confused by the small amount of dough, it will still rise nicely!). Bake in a preheated oven at 190°C for 20 minutes. Swab test necessary!
Remove the edge from the springform pan and remove the baking paper and allow to cool.
For the cream, soak gelatine. Mix the pudding powder with sugar and 3 tablespoons of the milk. Bring the remaining milk to the boil. Stir in the mixed pudding powder, bring to the boil again briefly, remove from the heat and stir in the squeezed gelatine.
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