Ingredients
Dough:
- 3 pieces Chicken eggs
- 1,5 glass Sugar
- 0,5 glass Vegetable oil
- 1,5 glass Milk
- 1,5 glass Flour wheat / Flour
- 2 teaspoons Baking powder
- 1 pinch Vanilin or vanilla sugar 1 tsp.
Pudding:
- 700 gram Strawberry frozen
- 0,5 glass Water
- 0,5 glass Sugar
- 40 gram Corn starch
- Vanilin pinch, or vanilla sugar 1 tsp.
Decoration:
- Cream whipped, for filing
Instructions
- Beat the egg whites to firm peaks.
- Separately, rub the egg yolks with sugar, vanilla and butter. Add the milk and beat at low speed with a mixer.
- Add flour and baking powder.
- Beat with a mixer into a homogeneous dough.
- Add the whipped whites and mix gently.
- Grease the baking dish with refined vegetable oil and sprinkle with flour.
- Pour the dough into the mold and bake in a preheated oven to 170C, about 30 minutes. Check the readiness with a toothpick - it should come out dry from the center of the pie. Cool the biscuit well (you can directly in the form).
- Put the frozen strawberries in a saucepan, add sugar, vanilla and water. Cook for a few minutes after boiling. Remove from the heat.
- Remove the berries from the syrup and put them on the cake. It doesn't matter if a little syrup-soaked pie is even good))) It is better to collect the pie in the form (in which the biscuit was baked).
- Now let's get on with the pudding. You should have half a liter of syrup left. If it is less, add water to the desired volume. Return the berry syrup to the fire. Dilute the starch with a small amount of water (half a cup) and pour into the syrup, stirring.
- Cook until boiling. The syrup thickens and turns into a thick jelly.
- Cool the pudding to room temperature and pour over a strawberry-covered pie. Put the pie in the refrigerator for at least 2 hours. Serve with whipped cream.