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A summery strawberry cake combines a light sponge base with creamy vanilla pudding and fresh strawberries for a refreshing treat. The combination of fluffy dough, velvety pudding cream, and fruity strawberries makes it the perfect summer dessert.
Essential Ingredients
- Fresh strawberries: For best flavor
- Vanilla pudding: For creamy filling
- Sponge cake: As a light base
- Sour cream: For extra creaminess
- Red cake glaze: For shine
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Path to Perfect Cake
- Preparing sponge cake:
- Separate eggs and beat egg whites until stiff. Stir in egg yolks one at a time. Gently fold in flour.
- Developing pudding:
- Cook the pudding mixture carefully until it thickens. Stir in the sour cream for extra creaminess. Spread evenly on the cooled sponge base.
- Arranging strawberries:
- Wash and cut the fruit evenly. Distribute decoratively on the pudding layer. Cover with red cake glaze for perfect hold and shine.
- Perfect timing:
- Let the sponge cake cool completely. Spread the pudding lukewarm on the base. Apply the glaze only when the strawberries are perfectly arranged.
This summery cake is perfect proof that simple ingredients can create an impressive dessert.
Creating Variations
The cake can be adapted in many ways. A mix of different berries provides variety. The pudding can be refined with lemon zest or vanilla bean. A thin layer of jam between sponge and pudding intensifies the fruit flavor.
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Storage and Serving
The cake keeps in the refrigerator for up to two days. Let it come to room temperature briefly before serving. With fresh whipped cream or vanilla ice cream, it becomes a special dessert.
Troubleshooting
- Sponge too dry: Shorter baking time
- Pudding too liquid: Cook longer
- Sliding strawberries: Make glaze firmer
- Soft base: Jam as protective layer
This strawberry cake is the perfect combination of sponge cake, pudding, and fresh fruit. A dessert that brings summer to the coffee table and impresses with its freshness and lightness.
Frequently Asked Questions
- → Why cold water for the sponge?
- Cold water makes the sponge particularly light and helps when beating the egg whites.
- → Why only cooking pudding powder?
- Instant pudding powder doesn't get firm enough. Cooking pudding provides the right stability for the topping.
- → Can I use frozen strawberries?
- Fresh strawberries are better suited. Frozen ones become too soft when thawed.
- → How long does the cake keep?
- In the refrigerator for 2-3 days. Best served on the day of preparation.
- → Why flip the base?
- This makes the top smoother and the topping adheres better. The bottom becomes the top.