Pastry with Pudding and Strawberries

A simple pastry with pudding and strawberries will pleasantly spice up many home gatherings, and it also fits perfectly as a dessert to enjoy with a cup of coffee.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 45 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 20

Ingredients

Biscuit

  • 250 g Butter, unsalted

  • 200 g Sugar, white

  • 2 teaspoons Vanilla, extract, natural

  • 6 pieces Egg, fresh

  • 100 ml Sweet cream

  • 250 g Wheat flour, white, multi-purpose

  • 4 teaspoon Baking powder

Pudingova krema

  • 2 bags Pudding, vanilla

  • 600 ml Milk, whole milk

  • 80 g Sugar, white

  • 300 g Sour cream

Strawberries

  • 1 kg Strawberries

  • 80 g Sugar, white

  • 2 teaspoons Koruzni škrob

  • 6 spoon Water

Steps

  1. Cream the butter with sugar and vanilla aroma. Gradually, one by one, mix in the eggs. Once all the eggs are incorporated, mix in the sweet cream.

  2. Combine the flour with baking powder and sift the mixture into the egg-butter mixture. Gently fold with a spatula.

  3. Lightly grease a baking pan (approximately 30 x 35 centimeters) and line it with baking paper. Pour the prepared batter into the pan and spread it evenly with a spatula, smoothing the top.

  4. Bake the sponge cake in the middle of the oven, preheated to 180 degrees Celsius, for about 30 minutes. Once baked, remove it from the oven and let it cool.

  5. While the sponge cake is cooling, prepare the pudding cream. Cook two packets of pudding in 600 ml of milk sweetened with sugar. Once the pudding is ready, mix in the sour cream, then evenly spread the cream over the cooled sponge cake.

  6. Quickly rinse the strawberries under running water and dry them with paper towels. Slice 750 g of strawberries into pieces or slices, and chop 250 g of strawberries into chunks. Cook the chunks with sugar for 10 minutes until softened.

  7. Mix the cornstarch smoothly with cold water, then add it to the strawberries. Cook until the strawberries thicken. Remove from heat and blend smoothly with an immersion blender.

  8. Wait for the strawberry sauce to cool slightly, then mix it with the sliced strawberries. Spread the mixture over the pudding cream. Cool the pastry slightly before serving if desired.

Nutrition Information (Per 100g)

  • Calories: 219.51 kcal
  • Fat: 9.92 g
    • Saturated Fat: 5.75 g
  • Carbohydrates: 28.17 g
    • Sugars: 19.17 g
  • Protein: 3.39 g
  • Fiber: 0.88 g