Strawberry Wine CoolerStrawberrycake with Vanilla Pudding Struwen - Yeast Pancakes

Strawberrycake with Vanilla Pudding

150 g / 5.5 oz
1/2 tsp
120 g / 4 oz
8g / 0.25 oz
120 g / 1 Stick
1 tbsp
0.5 l / 2 cups
2 tbsp
1 pkg
400 g / 14 oz
1 tbsp

Serves 12 - 242 cal per serving
Prep-time: 20 min. - Total-time: 60 min.
From flour, baking powder, vanilla sugar, sugar, margarine and eggs prepare the dough for the crust. Grease a 10-1/2 inch pie form and sprinkle with fine bread crumbs. (Usually for this kind of cake there is a special form for baking the crust, but you also can use a pie form or a spring pan instead) Pour in the dough, smoothen the surface and bake at 390 F for about 30 minutes. Carefully remove the crust and let cool on a wire rack. Prepare the vanilla pudding according to package directions. (Maybe you'll need a little more or less of the milk) If you use already sweetened pudding powder you won't need the 2 tbsp sugar. Let cool the pudding and stir again. Pour the pudding on the crust. After the pudding is completely cold, top with fresh, half strawberries. Just shortly before serving sprinkle with 1 tbsp sugar, otherwise the strawberries are getting to juicy.

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