Recipes

Ingredients

• 6 eggs
• 6 tbsp sugar
• 6 tbsp flour
• 1 liter milk
• 2 pudding mixes of choice (e.g., vanilla)
• 7 tbsp sugar (for the pudding)
• 1 stick margarine (or butter)
• 3 tbsp powdered sugar
• 1 cup (2.5 dl) cold milk and 3 tbsp sugar (for soaking the sponge cake)
• Fresh strawberries (optional)
• Whipped cream for topping

Steps

1. Preheat the oven well to about 180-392°F (200°C).
2. Separate the egg whites from the yolks, and beat the egg whites into stiff peaks with a mixer.
3. Gradually add 6 tablespoons of sugar to the whipped egg whites while beating continuously.
4. Add the egg yolks one by one and combine with the mixer.
5. Gently fold in the flour with a spatula or spoon, without using a mixer, so the mixture stays fluffy.
6. Pour the mixture into a round baking pan (about 30 cm in diameter) and bake in the preheated oven until the sponge cake turns golden brown.
7. Meanwhile, cook the pudding in 1 liter of milk with 7 tablespoons of sugar and let it cool.
8. Beat the margarine with 3 tablespoons of powdered sugar, then combine it with the cooled pudding.
9. Whip the heavy cream, then fold a portion of the whipped cream into the prepared pudding filling to make it fluffier.
10. Pour the mixture of 1 cup (2.5 dl) of cold milk and 3 tablespoons of sugar over the baked and cooled sponge cake so the crust absorbs it nicely.
11. Place a springform cake ring around the crust and evenly spread the prepared filling.
12. Arrange a layer of fresh, sliced strawberries over the filling.
13. Whisk the remaining whipped cream until stiff and spread it over the strawberries.
14. Leave the cake in the refrigerator to chill and set well before serving.