Pour the pudding into a bowl and let it cool, stirring occasionally.
Beat 250g cream until stiff. Stir the sour cream into the pudding and then fold in the cream.
Place a cake ring around the cake base and spread the cream over the base. Place in the refrigerator for at least 2 to 3 hours.
For the topping, wash the strawberries and cut them into small pieces and spread them over the cream. Lightly press. Prepare the cake icing according to the package instructions (with water) and spread it over the strawberries. Refrigerate until serving!
Tips: If you don’t like eggnog, you can use sparkling wine instead. An alcohol-free version with cream, milk or buttermilk is also possible
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