RECIPE Strawberry Cake with Vanilla Pudding & Velvety Strawberry Icing low-carb gluten-free

1. Mix the Cake Magic with the eggs and the milk.
2. Melt the butter and mix into the batter.
3. Grease well a pie dish and pour in the batter.
4. Bake at 185 °C for approx. 30 min (fan oven) or for approx. 40 min (top and bottom heat).
5. Allow to cool the base for approx. 20 min (it should be still slightly warm) and carefully remove it from the dish.

For the vanilla pudding filling

1. Bring milk to the boil, remove the pot from the cooker and slowly add vanilla pudding powder while stirring constantly.
2. Bring to the boil again briefly.
3. Remove from the cooker and continue to stir for about 5 minutes, then spread it evenly on the cake base while still hot.
4. Let the filling cool down until it’s still a bit sticky on top and cover with strawberries (see next step).

Velvety strawberry icing and topping

1. Wash and chop strawberries.
2. Mix 150g strawberries with 150g water and purée finely, then pass the mixture through a sieve.
3. Mix the obtained strawberry juice with low-carb jam fix and bring to the boil while constantly stirring. Allow to simmer over a low heat for approx. 1 minute and leave to cool down for 10 minutes (icing should still be slightly liquid).
4. Spread the rest of the strawberries on the slightly cooled vanilla pudding filling.
5. Spread the strawberry icing generously over the strawberries, starting from the middle.
6. Chill in the fridge for at least 2 hours.