Pudding cake with strawberries
I have made this pudding and strawberry cake many times, especially when I come across ripe fruits and need something quick to take to the table. It always helps that there are no complicated steps and no special equipment is required. The base turns out light and airy, the pudding binds well with the fruits, and in the end, you just slice it and dust it with powdered sugar.
Quick Info
Total time: about 1 hour
Preparation time: 20-25 minutes
Baking time: 35 minutes
Servings: 10-12 slices
Difficulty: easy
Recipe type: homemade fruit cake, seasonal dessert
Ingredients
Base:
- 3 eggs
- 4 tablespoons sugar
- 8 tablespoons oil
- 8 tablespoons milk
- 7 tablespoons flour
- 2 tablespoons cocoa powder
- 1 packet baking powder
Filling:
- 1 packet vanilla pudding
- 400 ml milk
- 2-3 tablespoons sugar
- strawberries (enough to cover the cake, washed and halved or quartered)
- powdered sugar (for decoration)
Instructions
1. First, prepare the pudding so it has time to cool. Mix the pudding powder with 2-3 tablespoons of sugar and 400 ml of milk, then cook according to the package instructions. Once ready, set it aside.
2. For the base, separate the eggs. Beat the egg whites with a pinch of salt until you achieve stiff peaks. Gradually add the sugar and mix until it dissolves and the mixture is glossy.
3. Incorporate the egg yolks one at a time, mixing after each addition.
4. Add the oil, then the milk, homogenizing each time.
5. Sift the flour together with the baking powder and cocoa powder. Add them to the mixture and fold in gently with a spatula or spoon, using light movements without overmixing.
6. Prepare a 20x30 cm baking tray with parchment paper.
7. Pour the base mixture into the tray and level it out.
8. Place the cooled pudding in a piping bag (or in a bag with a corner cut off) and distribute it over the base in lines or circles, alternating with pieces of strawberries across the entire surface.
9. Bake in a preheated oven at 180°C for 35 minutes. Do not open the oven in the first 20 minutes.
10. Remove the cake and let it cool completely in the tray.
11. After cooling, dust with powdered sugar on top, then slice.
Why I make this recipe often
It's hassle-free, the ingredients are always available at home, and you don't have to rely on complicated techniques. Strawberries can be replaced with other fruits when they are out of season. It's the cake I prepare when I want a dessert with different textures, yet still light.
Tips and Variations
Tips
- Let the pudding cool before placing it on the base; otherwise, it may mix too much.
- Use firm strawberries so they don't release too much water while baking.
- If you don't have a piping bag, any clean bag will work to distribute the pudding.
Substitutions
- Strawberries can be replaced with sour cherries, raspberries, or pitted cherries, depending on the season.
- The vanilla pudding powder can be swapped for caramel or chocolate pudding if you prefer a different flavor.
Variations
- If you want a taller base, you can use a smaller tray, but you will need to slightly increase the baking time.
- You can add a little vanilla extract to the base if you want a more intense flavor.
- The powdered sugar on top can be replaced with a thin layer of melted chocolate.
Serving Ideas
- It’s good on its own, at room temperature.
- For a more festive look, you can place a fresh strawberry on top of each slice.
Frequently Asked Questions
1. Can I use a different type of pudding than vanilla?
Yes, chocolate or caramel pudding works too if that’s what you have or prefer.
2. What should I do if the fruits release too much juice?
Choose firmer and well-drained fruits, or pat them dry with a paper towel before using.
3. The base turned out too dense. Why?
Don’t overbeat the batter after adding the flour, and make sure the egg whites are stiff.
4. Can I use brown sugar in the base?
Yes, but the base will be a little darker in color and have a slightly caramelized taste.
5. Can the cake be made without cocoa?
Yes, just omit the cocoa and add another tablespoon of flour instead.
Nutritional Values
Approximately, one serving (out of 12) has about 180-200 kcal. Roughly:
Carbohydrates: 30 g
Protein: 3 g
Fat: 6 g
Values may vary depending on the exact amount of sugar, oil, and how many fruits you use.
Storage and Reheating
The cake keeps well in the refrigerator, covered, for 2-3 days. I do not recommend reheating it – it is served cold or at room temperature. If left out for too long, the pudding and fruits may release water. If not consumed within 2-3 days, the texture will not be as good.
Ingredients: 3 eggs 8 tablespoons of oil 8 tablespoons of milk 4 tablespoons of sugar 7 tablespoons of flour 2 tablespoons of cocoa 1 packet of baking powder filling: 1 packet of vanilla pudding 400 ml of milk 2-3 tablespoons of sugar strawberries powdered sugar
