Florentine strawberry cake

Ingredients

Directions

1. 1

   Mix pudding powder, starch and 6 tablespoons of milk. Boil up the rest of the milk, cream and sugar. Stir in the pudding powder and cook for 1 minute. Let it cool down. In the meantime, chop 100 g of chocolate coating coarsely and melt over a hot water bath. Finely crush the biscuits in a closed freezer bag.

2. 2

   Finely dice cherries. Mix room warm fat, almonds, cherries, cookie crumbs and chocolate coating. Press into a springform pan (24 cm Ø) lined with baking paper. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for about 10 minutes. Leave to cool on a grill. Pass the cold pudding through a sieve. Add cream cheese and stir until smooth. Put 5 medium-sized strawberries aside. Wash the rest, clean, dice and fold into the cream. Spread the cream on the cake base and chill for at least 4 hours. Before serving, melt the remaining chocolate coating as above and decorate the strawberries with it.

3. 3

   Pass the cold pudding through a sieve. Add cream cheese and stir until smooth. Put 5 medium-sized strawberries aside. Wash the rest, clean, dice and fold into the cream. Spread the cream on the cake base and chill for at least 4 hours. Before serving, melt the remaining chocolate coating as above and decorate the strawberries with it. Roast the flaked almonds in a pan without fat until golden brown and press them to the edge of the cake. Decorate the cake with strawberries