Strawberry bomb with vanilla cream

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Grease the bottom of the springform pan (26 cm Ø). Mix 10 tbsp. milk, pudding powder and 4 tbsp. sugar. Boil up the rest of the milk. Stir in pudding powder and simmer for about 1 minute while stirring. Cool down, stir more often

2. 2

   Melt 125 g butter at low heat. Separate the eggs. Beat the egg whites and 1 pinch of salt until stiff, adding 250 g of sugar. Beat the egg yolks separately. Sift flour and baking powder on top and fold in. Fold in the liquid butter. Brush into the mould. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/gas: level 2) for approx. 40 minutes. Cooling down

3. 3

   Cut the cake base 2 x horizontally. Place the lower cake base on a cake plate. Cut 1 1/2 cakes (the rest can be used for other purposes) into cubes and sprinkle with rum. Wash and clean the strawberries. Cut 500 g into pieces and mix with the sponge cubes

4. 4

   Stir 300 g butter for 8-10 minutes until white and creamy. Stir in pudding by the spoonful. Mix into the strawberry biscuit mixture. Pile up on the floor like a dome. Chill for about 5 hours.

5. 5

   Chop the chocolate coating and melt in a hot water bath. Cover the cake with it. Let it dry. Cut the rest of the strawberries into slices. Whip cream until stiff. Pour into a piping bag (star nozzle). Spray tuffs around the cake. Decorate with strawberries

Nutrition Facts

KCAL
480 kcal

CARBS
39 g

FATS
31 g

PROTEINS
6 g