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Glass 250 ml
Tray 18x28 cm
Ingredients:
600 ml of milk
half a cup of sugar
Pour about 500 ml into the pot, leave 100 ml until the pudding dissolves. Boil.
2 sugar-free cream puddings (40g each)
Dissolve in the remaining milk and pour into the boiling milk. Heat, stirring constantly, until the pudding boils
Pour the pudding into a bowl and cover with foil. Set aside to cool completely.
3 large whole eggs at room temperature
8 tablespoons of sugar (a little over half a cup)
Beat until white and fluffy
7 flat tablespoons of wheat flour (approx. 3/4 cup)
1 tablespoon of potato flour
Sift and mix gently
Pour the dough into an 18x28 cm form
Bake for about 30 minutes (until the stick is dry) without convection, using the top-down heater in an oven preheated to 160 degrees.
600 ml of boiling water
2 strawberry jellies
Stir until completely dissolved and set aside to cool
1 stick of soft butter (200g)
Beat until the butter is white and fluffy
While mixing constantly, add the cooled pudding spoon by spoon
Cut the sponge cake in half
approx. 700 g of strawberries
Soak the sponge cake with boiled water and lemon
Spread 3/4 of the custard cream.
Place the prepared strawberries on top
Pour out the thickening jelly
Place the other half of the sponge cake and moisten it as well
Spread the remaining cream
Sprinkle with grated chocolate and put in the fridge for 5 hours, preferably overnight
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