Do you fancy something light, fresh and with a proper strawberry taste? This cake is exactly what you’re looking for. Fluffy sponge, smooth pudding cream, and juicy strawberries make every bite a truly delightful experience. Thanks to the layering in a bowl, the cake looks great even when cut, so it’s ideal when you want to impress without complicated decoration.
For the cake batter, we will need:
For the cream, we will need:
- 300 ml semi-skimmed milk
- 200 g low-fat cottage cheese
- 150 g cream cheese
- 60 g cane sugar
- 37 g (1 package) strawberry pudding
- 30 g strawberry protein
To complete it, we will need:
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Instructions:
We start by preparing the batter. Beat the eggs with cane sugar until thick and pale. Then carefully beat in the oil and then fold in the sifted flour with baking powder. Pour the batter into a cake tin with a diameter of 20 cm and bake for 20 minutes at 180°C. After removing from the oven, let it cool, then cut it lengthwise in half.
Meanwhile, mix the milk with sugar, pudding and protein, cook until thickened. Add the cottage cheese to the still-hot pudding and beat until smooth. Then take a third of the cream and beat it with the cream cheese.
Take a round bowl, line it with cling film and arrange strawberry slices over the entire surface.
Pour the pudding cream over the strawberries (without cream cheese) into the bowl, place half of the sponge on top, which you cut to fit in the bowl first. Spread the cream cheese mixture on the sponge and cover with the second half of the sponge. Put the prepared cake in the fridge to chill overnight. The next day, carefully turn it out, remove the bowl and film, sprinkle with chopped pistachios and serve.
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| Energy value | 217 kcal |
| Protein | 9 g |
| Carbohydrates | 25 g |
| Fats | 9 g |
If you like fresh desserts that impress at first sight and taste, then this strawberry pudding cake is an excellent choice.
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