Ingredients
Dough:
- 200 gram Flour wheat / Flour
- 4 pieces Chicken eggs
- 140 gram Sugar
- 1 teaspoon Baking powder
- 100 ml Sunflower oil
- 100 ml Water hot
Filling:
- 400 ml Milk
- 100 gram Sugar
- 1 pack Vanilla pudding
- 1 pack Vanilla sugar
- 150 gram Sour cream
Instructions
- Bring 350 g of milk to a boil. Add sugar. In 50 g of cold milk, stir the dry pudding and slowly pour into the hot milk. Stirring constantly, prepare a thick pudding. Remove from the heat. Pour in the vanilla sugar and leave to cool. The pudding should be stirred periodically so that there are no lumps.
- Separate the yolks from the whites. Beat the yolks with 70 g of sugar, add hot water and beat until a high foam forms.
- In a separate bowl, whisk the whites with the remaining sugar to steep peaks. Add to the yolk mass and mix with a spatula.
- Mix the flour with baking powder and add parts to the egg mixture. Mix with a spatula, gently and quickly. Pour in the sunflower oil and mix well. cover the form 35 * 25 with baking paper. Put the dough into the mold.
- Add sour cream to the cooled pudding and mix well.
- Fill the cooking bag with the filling and apply the sausage strips to the RAW dough, stepping away from each other.
- Spread all over the dough, using all the filling.
- Bake in a preheated 180*C oven for 30 minutes. Cool the finished cake on the grill, removing the paper. The dough rose between the pudding strips, and the filling was in the middle!
- Serve with sour cream and strawberries...
- Bon appetit.