Summer cake with ladyfingers and strawberries

Name: Summer cake with ladyfingers and strawberries
Ingredients: approximately 600-700 g strawberries; 29 pieces of ladyfingers; 1 packet of vanilla pudding powder; 1 packet of strawberry pudding powder; 900 ml milk; 4 tablespoons sugar. Syrup: 6 tablespoons raspberry syrup; 250 ml water. Decoration: 300 ml liquid cream; 9 large strawberries.

Dessert - Summer cake with ladyfingers and strawberries by Ilinca F. - Recipia

Summer cake with ladyfingers, pudding, and strawberries In strawberry season, there is no dessert easier and more refreshing than this summer cake with ladyfingers, pudding, and strawberries. This dish is not only delicious but also simple to make, perfect for cooling down on hot days. With layers of soaked ladyfingers and creamy puddings, this cake will surely become the star of summer meals. Let's get started! Preparation time: 30 minutes Cooling time: 3 hours (ideally overnight) Total time: 3 hours and 30 minutes Number of servings: 10 Ingredients - 600-700 g fresh, sweet, and fragrant strawberries - 29 pieces of ladyfingers (preferably quality ladyfingers) - 1 packet vanilla pudding powder - 1 packet strawberry pudding powder - 900 ml milk (preferably 3.5% fat) - 4 tablespoons sugar - Syrup: - 6 tablespoons raspberry syrup (or another preferred syrup) - 250 ml water - Topping: - 300 ml liquid cream (quality) - 9 large strawberries (for decoration) Preparation 1. Preparing the puddings: Start by preparing the two puddings. In a saucepan, add 450 ml of milk and 2 tablespoons of sugar. Heat over medium heat and add the vanilla pudding powder. Stir continuously to avoid lumps. Cook until the mixture thickens, then let it cool slightly in a bowl. Repeat the process for the strawberry pudding. 2. Preparing the tray: Take a loaf pan and line it with plastic wrap, making sure it extends well over all sides to facilitate the removal of the cake after cooling. 3. Preparing the syrup: In a deep plate, mix the water with the raspberry syrup. This mixture will help the ladyfingers absorb the flavors, adding extra taste to the cake. 4. Assembling the cake: Start by dipping 2 ladyfingers at a time in the prepared syrup, then place them at the bottom of the tray. This will be the first layer. Over the ladyfingers, pour half of the vanilla pudding, then place some halved strawberries. Continue with half of the strawberry pudding. Repeat the process for the second layer: soaked ladyfingers, vanilla pudding, strawberries, and strawberry pudding. For the last layer, you can place the ladyfingers upside down for an interesting look. Cover with plastic wrap and refrigerate the cake for at least 3 hours. I recommend leaving it to cool overnight for better firmness. 5. Finalizing the cake: After the cake has cooled, carefully remove it from the tray. Use the plastic wrap to help it come out easily. In a bowl, whip the liquid cream with a mixer until it becomes firm. Use the cream to frost the cake on all sides, leaving a few tablespoons for decoration. Decorate the cake with dollops of cream and halved strawberries on top. Helpful suggestions: - Syrup variations: If you don't have raspberry syrup, don't worry! You can use any other fruit syrup or even diluted vanilla or almond extracts in water. - Strawberries: Choose well-ripened strawberries, as they add a fresh and natural taste to the cake. You can also use other seasonal fruits, such as peaches or berries, for an interesting variation. - Serving: The cake pairs perfectly with a scoop of vanilla ice cream or a refreshing lemonade, ideal for hot summer days. Nutritional information: Each serving of cake contains approximately 250-300 calories, making it a relatively light choice compared to other desserts. Strawberries are an excellent source of vitamin C and antioxidants, while ladyfingers provide carbohydrates that give energy. Frequently asked questions: - Can I use other types of pudding? Absolutely! You can experiment with different pudding flavors, such as chocolate or caramel, to adapt the dessert to your tastes. - How can I store the cake? The cake stores well in the refrigerator, covered with plastic wrap, for up to 3 days. - Is this cake suitable for vegans? You can adapt the recipe by using plant-based milk and non-dairy pudding powder, along with plant-based whipped cream. This summer cake with ladyfingers, pudding, and strawberries is a perfect choice for any occasion, whether it's a garden party, a birthday, or simply a family meal. Let yourself be carried away by the aromatic and refreshing flavors and enjoy every slice!

Summer cake with ladyfingers and strawberries

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