Strawberry waves (with pudding-cream)

Name: Strawberry waves (with pudding-cream)
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 24
Ingredients: 250 g room-warm butter; 400 g Sugar; 3 packages Vanillin sugar; 1 pinch Salt; 6 Eggs (size M); 350 g Flour; 1 package Baking Powder; 50 g + 1 tablespoon cocoa powder; 2-3 TABLESPOONS Whipped cream; 2 packages Pudding powder "Vanilla Flavor"; 750 ml Milk; 3 sheets Gelatine; 1 kg Strawberries; 400 g Whipped cream; 300 g Whole milk couverture; 75 g Coconut oil; 7-10 Tbsp Fat and flour; 7-10 Tbsp Cling film

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 24

250 g room-warm butter
400 g Sugar
3 packages Vanillin sugar
1 pinch Salt
6 Eggs (size M)
350 g Flour
1 package Baking Powder
50 g + 1 tablespoon cocoa powder
2-3 TABLESPOONS Whipped cream
2 packages Pudding powder "Vanilla Flavor"
750 ml Milk
3 sheets Gelatine
1 kg Strawberries
400 g Whipped cream
300 g Whole milk couverture
75 g Coconut oil
7-10 Tbsp Fat and flour
7-10 Tbsp Cling film

Directions

1
Whisk butter, 250 g sugar, 1 packet vanillin sugar and salt with the whisk of the hand mixer until thick and creamy. Stir in the eggs one by one. Mix flour and baking powder and stir in briefly. Spread half of the dough with a dough card evenly on a greased and flour-dusted fat pan of the oven (32 x 39 cm). Stir 50 g cocoa and 2-3 tablespoons of cream into the remaining dough. Spread carefully on the light-coloured dough and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes.
2
Remove from the oven and allow to cool on a cake rack. In the meantime, stir pudding powder, 150 g sugar and approx. 100 ml milk until smooth. Bring the rest of the milk to the boil, stir in the pudding powder and cook for another 1 minute. Pour into a bowl and let it cool down a bit. Soak the gelatine, squeeze it and dissolve it in the pudding. Cover the pudding with foil and let it cool down. In the meantime wash and clean the strawberries and, except for a few for decoration, cut them in half lengthwise. Cover cake with strawberry halves close together. Whip the whipped cream until stiff, while pouring in 2 sachets of vanilla sugar. Stir the cold pudding well and fold in the cream. Spread on the strawberries and refrigerate for 3-4 hours. Coarsely chop the chocolate coating and coconut oil and melt in a hot water bath.
3
In the meantime wash and clean the strawberries and, except for a few for decoration, cut them in half lengthwise. Cover cake with strawberry halves close together. Whip the whipped cream until stiff, while pouring in 2 sachets of vanilla sugar. Stir the cold pudding well and fold in the cream. Spread on the strawberries and refrigerate for 3-4 hours. Coarsely chop the chocolate coating and coconut oil and melt in a hot water bath. Dip half of the remaining strawberries into the chocolate coating and chill. Spread the rest of the chocolate coating on the cake. Use a cake comb/ serrated pastry sheet to draw wavy stripes through the couverture. Refrigerate again until the icing is firm. Cut the cake into 24 pieces and dust with 1 tablespoon of cocoa. Decorate with chocolate strawberries
4
Dip half of the remaining strawberries into the chocolate coating and chill. Spread the rest of the chocolate coating on the cake. Use a cake comb/ serrated pastry sheet to draw wavy stripes through the couverture. Refrigerate again until the icing is firm. Cut the cake into 24 pieces and dust with 1 tablespoon of cocoa. Decorate with chocolate strawberries