Strawberry and lemon cake with vanilla pudding

Ingredients

Directions

1. 1

   Wash the lemon hot and grate half of the peel thinly. Cream the fat, lemon zest and 250 g sugar with the whisk of the hand mixer. Add the eggs bit by bit. Mix flour and baking powder and stir in alternately with the buttermilk. Put the dough on a baking tray lined with baking paper and smooth it down. Bake the cake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-30 minutes

2. 2

   Bring 700 ml milk and 100 g sugar to the boil. Stir 100 ml milk, vanillin sugar and custard powder until smooth. Remove the milk from the heat and stir in the pudding powder. Bring the milk back to the boil and simmer for about 1 minute while stirring. Set aside and let it cool down for about 30 minutes while stirring occasionally

3. 3

   Soak gelatine in cold water. Remove the cake from the oven and turn over onto a tray. Peel off baking paper. Straighten the sides of the sponge cake and let it cool down

4. 4

   Squeeze the gelatine and dissolve in the pudding. Gradually stir the cream into the pudding. Whip the whipped cream until stiff and fold into the cold pudding. Place a baking frame around the cake and spread the cream evenly on the base

5. 5

   Wash and clean the strawberries and cut them in half crosswise. Press the strawberry halves into the cream and refrigerate the cake for about 5 hours

6. 6

   In a pot, mix the cake glaze, 6 level tablespoons of sugar and 500 ml of cold water with a wooden spoon. Bring to the boil briefly while stirring. Spread the icing on the cake and refrigerate for another 1 hour until the icing is firm.

7. 7

   Cut the cake into 32 slices and decorate with lemon balm

8. 8

   waiting time approx. 6 1/2 hours

9. 9

   Served with whipped cream with lemon zests