Cold Strawberry Dessert
Start by chooping the strawberries into dices, put them into a bowl, squeeze the juice of ½ lemon and add the sugar. Mix very well and set aside.To make the cake batter, in a bowl, place the eggs and the sugar, beat very well with a whisk or mixer until combined, add the oil and the vinegar, mix very well again, now add the vanilla and the wheat flour, but add the flour gradually and beat the mixture nonstop. Keep beating it until you've used up all the flour, finally, add the baking powder and mix.Transfer the batter to a baking dish greased with butter, if you're using an aluminum baking pan, I recommend greasing it with butter and flour.Bake in a preheated oven at 200°C (392°F) for 30 to 40 minutes. Baking time may vary depending on the power of your oven.To make the cream, into a saucepan, add the milk, the vanilla pudding mix and the corn starch, mix very well and bring it over medium heat, stir until it thickens and a smooth cream is formed.Turn off the heat and add the butter, mix well until dissolved. Transfer this cream to a bowl and cover it with plastic wrap, making sure it touches the cream. Let it cool down a little.Once the cake has baked through, pierce it all over with a toothpick or fork, pour some milk over over it, then add the cream, spread well. Leave it in the fridge for 15 minutes.Get the strawberries we've set aside, remove all its juices with a strainer. Into a saucepan, add the water, the sugar and the corn starch. Mix well over medium heat until it slightly thickens.Take the cake out of the fridge and pour the strawberry jam we've made, spreading very well. Top it all with the strawberries.Leave it in the fridge for 3 to 4 hours.Serve.
Ingredientes
Cake Batter
- 4 Eggs
- 6 Tablespoons of Sugar
- 4 Tablespoons of Sunflower Oil
- 1 Tablespoon of White Vinegar
- 1 Teaspoon of Vanilla
- 1 Tablespoon of Baking Powder
- 1 Cup of Wheat Flour (125g)
Cream
- 500ml of Milk
- 1 Sachet of Vanilla Pudding Mix Powder
- 1 Tablespoon of Corn Starch
- 1 Dessert Spoon of Butter
Strawberry Jam
- 1 Tablespoon of Sugar
- 1 Tablespoon of Corn Starch
- 70ml of Water
Strawberries
- 500g of Strawberries
- 1 Tablespoon of Sugar
- ½ Lemon Juice
Modo de Fazer
Start by chooping the strawberries into dices, put them into a bowl, squeeze the juice of ½ lemon and add the sugar. Mix very well and set aside.
To make the cake batter, in a bowl, place the eggs and the sugar, beat very well with a whisk or mixer until combined, add the oil and the vinegar, mix very well again, now add the vanilla and the wheat flour, but add the flour gradually and beat the mixture nonstop. Keep beating it until you've used up all the flour, finally, add the baking powder and mix.
Transfer the batter to a baking dish greased with butter, if you're using an aluminum baking pan, I recommend greasing it with butter and flour.
Bake in a preheated oven at 200°C (392°F) for 30 to 40 minutes. Baking time may vary depending on the power of your oven.
To make the cream, into a saucepan, add the milk, the vanilla pudding mix and the corn starch, mix very well and bring it over medium heat, stir until it thickens and a smooth cream is formed.
Turn off the heat and add the butter, mix well until dissolved. Transfer this cream to a bowl and cover it with plastic wrap, making sure it touches the cream. Let it cool down a little.
Once the cake has baked through, pierce it all over with a toothpick or fork, pour some milk over over it, then add the cream, spread well. Leave it in the fridge for 15 minutes.
Get the strawberries we've set aside, remove all its juices with a strainer. Into a saucepan, add the water, the sugar and the corn starch. Mix well over medium heat until it slightly thickens.
Take the cake out of the fridge and pour the strawberry jam we've made, spreading very well. Top it all with the strawberries.
Leave it in the fridge for 3 to 4 hours.
Serve.
