Strawberry cake from the tray with sour cream
We have loved strawberry cake from the tray with sour cream since we were children. The base is spread with sour cream and topped with sweet strawberries. So juicy!
INGREDIENTS (For a baking tray approx. 38 x 45 cm)
FOR THE TOPPING
1 pack of vanilla pudding powder
60 g sugar
450 ml milk
600 g sour cream
2 packs of cream stiffener
1,500 g strawberries
2 packs of cake glaze
50 g sugar
450 ml water
FOR THE DOUGH
250 g soft butter
220 g sugar
2 pinches of salt
4 eggs (size M)
300 g wheat flour (type 405)
3 tsp baking powder
50 ml milk
Some fat for the tray
PREPARATION
Step 1
Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Grease a baking tray (approx. 38 x 45 cm). For the topping, stir the pudding powder with sugar and 4-5 tablespoons of milk until smooth. Bring the rest of the milk to the boil, add the pudding mixture and simmer for about 1 minute while stirring. Pour into a mixing bowl, cover with cling film and allow to cool slightly.
Step 2
For the dough, beat the butter with sugar and salt with the whisk of a hand mixer on the highest setting until fluffy. Add the eggs one at a time and continue stirring on the highest setting. Mix the flour with the baking powder and stir into the dough alternately with the milk. Place the dough on the prepared baking sheet and smooth it out. Bake in the preheated oven for about 20 minutes. Allow to cool completely.
Step 3
Briefly stir the lukewarm pudding until smooth, then stir in the sour cream and cream stiffener. Spread the pudding and sour cream cream evenly over the cooled base. Chill the cake in the fridge for at least 1 hour.
