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Strawberry and Vanilla Pudding Cake

This cake may seem simple, but sure it has a few elements that can surprise those who try it - a crispy bottom layer, flavored with sugar and cinnamon, vanilla pudding, and lots of fresh strawberries.
Features:
This cake may seem simple, but sure it has a few elements that can surprise those who try it - a crispy bottom layer, flavored with sugar and cinnamon, vanilla pudding, and lots of fresh strawberries.

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Ingredients

1 cup water
salt
2 ounces of butter
1 cup flour
3 eggs
2 tablespoons of sugar
1 teaspoon cinnamon
vegetable oil for frying
4 ounces of instant vanilla pudding
2 cups of milk
1 gelatin
12 strawberries

Ingredients

Steps

1
Done

Bring water to a boil, add a pinch of salt and then add the butter. Stir, and after it melts, add the flour. Whisk it with the butter, until it reaches a light-brown, golden color. Add the eggs and whisk them in as well. Leave it on heat for 1 more minute.

2
Done

Mix the sugar with cinnamon in a small bowl. Add half of this mix on the bottom of a small round cake tray, around 5 inches (12.5 cm). Evenly spread the dough over the sugar. Top it with 1 more teaspoon of the sugar mix. Refrigerate it for 2 hours.

3
Done

Heat the vegetable oil in a saucepan over medium-high heat. Fry the dough for 2-3 minutes, until golden and crispy. Take it out, top it with the remaining sugar mix, and refrigerate it for 2 hours.

4
Done

In the meantime, you can make the vanilla pudding. Beat the pudding mix and milk with a whisk for 2 min. The pudding will be soft-set in 5 min. Makes 4 (1/2-cup) servings. Mix the gelatin with 1/4 cup (65 ml) water in a small bowl. Whisk the gelatin into the pudding.

5
Done

Place the crispy dough back in the cake tray, and pour half of the pudding over it. Top it with the strawberries, and the remaining pudding.

6
Done

Refrigerate it for 2 more hours before serving!

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Nutritional Chart

349 kcal
Calories
40 g
Protein
9 g
Fat
17 g
Carbohydrates

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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