Name: Irresistible strawberry cake with pudding cream
Prep time: 60 min
Cook time: 60 min
Total time: 60 min
Yield: 12
Ingredients: 3 eggs; 150 g sugar; 70 ml oil; 170 g all-purpose flour; 2 teaspoons baking powder; 70 ml orange juice; 700 ml whole milk; 2 packets of vanilla pudding (37 g each); 100 g sugar; 450 g crème fraîche or sour cream; Strawberry jam; approx. 1 kg fresh strawberries, halved; 500 ml water; 2 packets of red cake jelly; 100 g sugar

In a bowl, beat the eggs with the sugar until pale and fluffy. Add the oil and mix. Gradually fold in the flour mixed with baking powder and finally the orange juice. Pour the batter onto a baking tray lined with parchment paper and smooth the surface. Bake in a preheated oven at 180 °C for about 20–25 minutes, until the base turns golden. After baking, let cool.

In a small portion of the milk, dissolve the vanilla pudding powders and the sugar. Bring the remaining milk to a boil, pour in the pudding mixture and, stirring constantly, cook until the cream thickens. Let the pudding cool slightly and then gently fold in the crème fraîche or sour cream. Whisk the cream until smooth.

Spread the cooled base evenly with a layer of strawberry jam. Spread the pudding cream over the jam and smooth the surface.

Systematically place the halves of the fresh strawberries closely next to each other on the cream so they cover the entire surface of the cake.

In a small pot, heat 500 ml of water with the sugar and sprinkle in the powder from the cake jelly. Stir until completely dissolved. Immediately and carefully pour the jelly over the strawberries so they are covered. Let the cake set in the refrigerator, preferably for 2 hours.