Strawberry butter cake with custard stains

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   For the vanilla pudding, stir the pudding powder with 2 tablespoons of sugar and 5 tablespoons of milk until smooth. Boil up the rest of the milk, stir in the pudding powder and simmer for at least 1 minute, stirring continuously. Pour the pudding into a bowl, place cling film directly on the surface and let it cool lukewarm.

2. 2

   Wash, clean and halve the strawberries.

3. 3

   Grease a fat pan (deep baking tray; approx. 32 x 39 cm) and dust with flour. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Cream 500 g butter, 400 g sugar, vanilla sugar and 1 pinch of salt with the whisks of the mixer.

4. 4

   Stir in the eggs one by one. Mix 500 g flour and baking powder. Sift onto the butter-egg mixture and stir in briefly. Fold in strawberries.

5. 5

   Fill the dough into the fat pan and smooth it down. Press densely into the dough. Distribute the pudding and 75 g butter in flakes in different hollows. Sprinkle everything with flaked almonds and 50 g sugar and bake in a hot oven for 40-45 minutes.

6. 6

   Let it cool down. It goes well with vanilla sauce.

Nutrition Facts

KCAL
420 kcal

CARBS
39 g

FATS
25 g

PROTEINS
6 g