Mix flour, baking powder, 100 g sugar, salt and grated lemon rind in a bowl. Add the egg and fat in pieces and knead everything into a smooth shortcrust pastry. Wrap in foil and put in a cool place for about 30 minutes. In the meantime, stir pudding powder, 50 g sugar and approx. 6 tablespoons of cold milk until smooth. Bring the rest of the milk to the boil, remove the pot from the heat and stir in the pudding powder. Put back on the stove and let it boil for at least 1 minute while stirring. Put the pudding in a bowl and cover with cling film.
Let it cool down. Roll out short pastry to the size of the fruit base mould (approx. 27 cm Ø) and press it into the well greased mould. Prick the base several times with a fork and place on a grid. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Immediately turn out the cake base from the tin and let it cool down on a cake rack. Wash the strawberries, drain well and clean. Leave strawberries whole or cut into pieces, depending on size. Sprinkle the strawberries with 2-3 tablespoons (30-40 g) of sugar and leave to stand for 15-20 minutes. Whip the cream and cream firmer until stiff. Stir the pudding and fold in the cream. Spread the vanilla cream on the cake base until smooth. Drain the strawberries and spread on the cream. Fill strawberry juice with water to 1/4 litre liquid.
Leave strawberries whole or cut into pieces, depending on size. Sprinkle the strawberries with 2-3 tablespoons (30-40 g) of sugar and leave to stand for 15-20 minutes. Whip the cream and cream firmer until stiff. Stir the pudding and fold in the cream. Spread the vanilla cream on the cake base until smooth. Drain the strawberries and spread on the cream. Fill strawberry juice with water to 1/4 litre liquid. Mix the cake glaze powder with 2 tablespoons of sugar (30 g) in a small saucepan and gradually stir in the liquid. Bring to the boil while stirring. Spread the hot icing evenly over the strawberries with a spoon. Chill the strawberry cake for about 45 minutes. Roast the almonds in a pan without fat and let them cool down. Sprinkle the cake with almonds shortly before serving and dust with icing sugar
Mix the cake glaze powder with 2 tablespoons of sugar (30 g) in a small saucepan and gradually stir in the liquid. Bring to the boil while stirring. Spread the hot icing evenly over the strawberries with a spoon. Chill the strawberry cake for about 45 minutes. Roast the almonds in a pan without fat and let them cool down. Sprinkle the cake with almonds shortly before serving and dust with icing sugar
waiting time approx. 1 1/2 hours