Strawberry and vanilla pudding cake

on

Today I want to share a simple recipe that will work with a whole spectrum of summer fruit. This time we'll prepare a light cake enriched with vanilla pudding and strawberries. 


Fluffy vanilla cake is the perfect base for smooth, light sweet pudding. Juicy, fresh strawberries make the cake moist and fresh. Crispy crumble brings contrasting texture and even more buttery notes. A simple to make take that will go perfectly with any summer fruit. 

You'll find the list of ingredients, method and approximate nutritional value below.

Turn on English dubbing to watch the video.



List of ingredients (20 x 30 cm baking tin)

Cake

  • 300 g (2 cups) cake flour
  • 2 flat tsp baking powder
  • 200 g soft butter
  • 160 g (4/5 cup) sugar
  • 4 large eggs
  • 2 tsp vanilla paste

Decoration

  • 1 packet vanilla pudding, prepared according to package instructions (with 500 ml milk)
  • 100 g all-purpose flour
  • 50 g fine white sugar
  • 50 g cold butter
  • 300 g strawberries
  • Icing sugar, for dusting

Method

  1. Prepare crumble topping. Put  100 g all-purpose flour into a small bowl and add 50 g fine, white sugar. Stir through the contents of the bowl shortly with a whisk, only until sugar gets evenly distributed. Add 50 g cold, cubed butter. Rub fat into flour only until it starts to resemble wet sand. It won't take long, a minute or two should be enough. Put the bowl into a fridge.
  2. Sift 300 g wheat flour and 2 flat tsp baking powder through a fine sieve into a separate large bowl. After getting rid of all lumps stir through the contents of the bowl with a whisk until everything gets evenly distributed. Set the bowl aside for now.
  3. Put 200 g soft butter into a separate, large bowl. Add 160 g white sugar and cream them together with an electric mixer until butter becomes light and fluffy, and sugar dissolves. All the ingredients used in the cake should be at room temperature, so remember to take butter and eggs out of a fridge at least one hour before making the cake. It is worth scraping down the sides of the bowl with a spatula from time to time. It will ensure that everything combines as it should.
  4. Once you've got the right texture, add 4 large eggs. Do it slowly, one egg at a time, and combine each egg with the batter completely before adding the next one. This way you'll combine them more quickly and put more air into the batter, resulting in lighter cake. Once you've used up all eggs add 2 tsp vanilla paste and stir through the contents of the bowl shortly, only until vanilla paste is distributed.
  5. Add dry ingredients to the batter. Do it in three batches, a few tablespoons at a time, and combine the contents of the bowl shortly each time with a silicone spatula.
  6. Transfer ready batter into a baking tin lined with baking paper, 20 x 30 cm, and even out the top. Put cool vanilla pudding (prepared according to package instructions) on top. Try to spread it in small spots; larger portions may weigh down the cake and affect baking time. Arrange 300 g summer fruit on top: strawberries, blueberries, raspberries or blackberries. Finally, scatter a thick layer of crumble topping on top.
  7. Bake the cake in an oven preheated to 180 deg C, no fan, for 50 minutes, until a wooden skewer inserted into the middle of the cake comes out clean. The cake will brown quickly, so cover it with a piece of baking paper after a few minutes. Take ready cake out of the oven and set it aside in the baking tin for one or two hours until completely cool. Optionally, scatter some icing sugar on top of the cake.
  8. Enjoy!

Approximate nutritional value 

100 g 

  • 287 kcal
  • Carbs: 33 g 
  • Fat: 14 g
  • Protein: 5 g
  • Fibre: 1 g

1 slice (recipe makes 15 slices)

  • 338 kcal
  • Carbs: 39 g 
  • Fat: 16 g
  • Protein: 6 g
  • Fibre: 1 g

Comments

Post a Comment