Pudding cake

Delicious Strawberry and Sour Cherry Pudding Cake Recipe

Introduction

Welcome to the sweet world of pastry! Today, I will share with you an enticing recipe for a pudding cake with strawberries, perfect for celebrating special moments or simply to indulge your taste buds. This quick dessert, which combines fluffy cake with creamy pudding and juicy sour cherries, will surely become your favorite! Here’s how to prepare it step by step.

Preparation Time

- Preparation time: 20 minutes
- Baking time: 30 minutes
- Total time: 1 hour
- Number of servings: 8

Recipe History

Pudding cake is a dessert that has gained popularity in many corners of the world. This recipe combines traditional baking techniques with modern innovations, bringing together varied textures and flavors. Pudding, in particular, is an invention that dates back centuries, appreciated for its creaminess and versatility in use. Today, we have the opportunity to play with ingredients and create a dessert that impresses not only in appearance but also in taste.

Ingredients

For the cake base:
- 5 eggs
- 6 tablespoons of sugar
- 9 tablespoons of flour
- 150 g of "Unirea" margarine (or butter, if you prefer)
- 1 vial of rum essence
- 500 ml of milk
- 1 packet of Dr. Oetker strawberry pudding
- 1 packet of Dr. Oetker "Duocioco" glaze
- 1/2 packet of baking powder
- Grated peel of one orange
- 3 tablespoons of cocoa
- Sour cherry compote (for soaking)

Step by Step

1. Preparing the cake base
- Start by preparing all your ingredients. It’s important to have everything at hand so that the process is as smooth as possible. Preheat the oven to 180°C.
- In a large bowl, beat the egg whites with a pinch of salt until foamy. This is an essential step to achieve a fluffy cake base.
- Gradually add the sugar, continuing to mix until the mixture becomes glossy and firm.
- Gently fold in the egg yolks, melted margarine (that has cooled slightly), rum essence, and orange peel. Mix gently until well combined.

2. Adding the dry ingredients
- In another bowl, mix the flour, cocoa, and baking powder. Sifting the flour helps avoid lumps and ensures an even cake base.
- Gradually incorporate the dry ingredients into the egg mixture, folding with a spatula to maintain the air in the egg whites.

3. Baking the cake base
- Pour the batter into a cake pan with removable sides or into a baking dish lined with parchment paper.
- Bake in the preheated oven for about 30 minutes. Check for doneness using a toothpick: if it comes out clean, the cake base is perfect.

4. Preparing the pudding
- While the cake base cools, prepare the pudding according to the instructions on the packet. Use 500 ml of milk and stir until thickened. Allow to cool completely.

5. Assembling the cake
- Once the cake base has cooled, cut it in half. Soak the first half with sour cherry compote.
- Spread the strawberry pudding evenly over the first half of the cake base and add a few pitted sour cherries for extra flavor and texture.
- Place the other half of the cake base on top.

6. Glazing
- Prepare the glaze according to the instructions on the packet, melting it in warm water. Pour the glaze over the assembled cake, covering it evenly.
- Refrigerate the cake for an hour for the glaze to set.

Serving Suggestions

The strawberry and sour cherry pudding cake is perfect to be served alongside a scoop of vanilla ice cream or with warm chocolate sauce for a delicious contrast. You can also add a few fresh mint leaves for an extra touch of color and freshness.

Useful Tips

- If you don’t have sour cherry compote, you can use strawberry syrup or even a mix of fruit juices.
- Make sure the margarine (or butter) is completely melted but not too hot to avoid cooking the eggs.
- For a lighter cake version, you can substitute margarine with quality sunflower oil.

Calories and Nutritional Benefits

Although it is a dessert, this strawberry pudding cake contains nutritious ingredients. One serving of cake (about 1/8 of the cake) has approximately 300-350 calories, depending on the ingredients used. Sour cherries are rich in antioxidants and vitamins, adding an additional nutritional benefit.

Frequently Asked Questions

1. Can I use a different type of pudding?
- Of course! This recipe is versatile, and you can use any pudding flavor you prefer, such as vanilla or chocolate.

2. How can I store the cake?
- The cake can be stored in the refrigerator, covered, for up to 3 days. Make sure it is well covered to prevent drying out.

3. Can I freeze the cake?
- It is recommended to freeze the cake before adding the glaze to maintain its texture and prevent ice crystal formation.

Now you are ready to make a strawberry pudding cake that will impress everyone! I wish you great success and delicious flavors!

 Ingredients: 5 eggs, 6 tablespoons of sugar, 9 tablespoons of flour, 150g of Unirea margarine, 1 vial of rum essence, 500ml of milk, 1 packet of Dr. Oetker strawberry pudding, 1 packet of Dr. Oetker chocolate glaze, 1/2 teaspoon of baking powder, orange zest, 3 tablespoons of cocoa, cherry compote.

 Tags:  strawberry pudding cake