Sugarfree strawberry cake recipe with Bolero

Ingredients

Dough:

6 tbs of wheat flour

1 ½ sachets of strawberry Bolero

6 eggs

1/2 sachet of baking powder

Cream:

15 dkg butter or vegetable butter

2 ½ sachets of strawberry Bolero

3 sachets of vanilla pudding powder

1 l milk or vegetable milk

Topping:

1/2 kg fresh strawberry

How to prepare

Start with making the dough and prepare the cream while the cake dough is being baked.
Mix the dough ingredients with a handmixer. First, separate the egg-yolks from the egg-whites. Mix the egg-yolks smooth with the strawberry Bolero, then riddle the flour and the baking powder into the dough bowl, and mix them well.
Whip the egg-whites with a pinch of salt to until it becomes a thick, stiff mousse. Then stir it with the dough with careful, but fast movements.
Put baking paper into a mid-sized, round-shaped oven pan and pre-heat the oven to 180 C. Pour the dough into the pan, smooth it and bake it until it becomes golden brown.

Blend the pudding powder with the strawberry Bolero and the milk clean-boled and boil the mixture until it gets thick. Whisk the butter until it becomes a thick mousse and mix it in the rest of the cream.

When the cake dough is baked, cut it in half horizontally and spread the cake with the cream. Then put the other half of the cake on it and cover the cake with the rest of the cream.

Wash the fresh strawberries and cut them in half. Decorate the top with the strawberries.

Optionally you may prepare a gelatine topping.

Preparation time: 1 hour