Strawberry polenta cake

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Bring milk and salt to the boil, remove from the heat. Stir in the semolina. Simmer for 5 minutes while stirring. Pour polenta into a bowl and cover surface directly with foil. Stir fat and 300 g sugar until creamy. Stir in eggs one after the other.

2. 2

   Mix flour and baking powder. Stir the polenta once again. Alternately stir in spoonfuls of the flour mixture. Grease the fat pan of the oven and sprinkle with semolina. Add the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-35 minutes. Let cool on a cake rack. Wash, clean and chop the strawberries. Mix pudding powder and 50 g sugar, stir with 100 ml water until smooth. Bring 250 ml water to the boil, remove from the heat and stir in the pudding powder. Simmer for about 1 minute while stirring.

3. 3

   Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-35 minutes. Let cool on a cake rack. Wash, clean and chop the strawberries. Mix pudding powder and 50 g sugar, stir with 100 ml water until smooth. Bring 250 ml water to the boil, remove from the heat and stir in the pudding powder. Simmer for about 1 minute while stirring. Mix in strawberries. Spread evenly on the cake. Put in a cool place for 1 hour. Sprinkle with sugar crystals. Serve decorated with strawberries and lemon balm

4. 4

   Mix in strawberries. Spread evenly on the cake. Put in a cool place for 1 hour. Sprinkle with sugar crystals. Serve decorated with strawberries and lemon balm

5. 5

   2 hours waiting time

Nutrition Facts

KCAL
280 kcal

CARBS
38 g

FATS
12 g

PROTEINS
5 g