Capri-refreshing cake with strawberry filling, the taste of which is reminiscent of Capri ice cream

Ingredients:

5 bags of strawberry pudding,

1 liter of milk,

250g of margarine,

6 spoons of granulated sugar,

600g of strawberries,

250g of granulated sugar,

500 ml of sweet cream,

5 spoons of powdered sugar,

1 pack of Vincinni covers.

For decoration: 180g of whipped cream, 250g of white chocolate.

Preparation:

1. Phil:

Strawberry pudding and 6 spoons of sugar, beat with a whisk with 200ml of milk. Pour 500ml of milk into a pot, add a little pudding before boiling and whisk all the time with a wire until it is nicely cooked.

Cover with cling film and leave to cool. Beat 250g of margarine with a mixer with 3 spoons of powdered sugar, then add one spoonful of pudding until you have used up all the pudding. You will get a wonderful creamy filling.

2. Phil:

Cook 600g of strawberries with 250g of sugar in a saucepan over low heat until the strawberries soften. Whisk together 2.5 bags of strawberry pudding with 300ml of milk in a bowl, pour slowly into the cooked strawberries and whisk until well cooked and thickened. Cover with cling film and leave to cool. Mix the cold filling a little with a mixer.

3. Phil:

Beat 500ml of sweet cream with a mixer, add 2 spoons of powdered sugar towards the end of the whipping.

Divide all three fillings in half.

Filling:

Crust - strawberry filling - strawberry pudding - sweet cream...

Whip the whipped cream according to the instructions on the bag and decorate the cake as desired.

Pour 200ml of sweet cream into a pan, heat until it boils (it must not boil), add 250g of white chocolate, mix well with a wire, cool a little and pour over the cake.

Let the decoration be your pinch of magic.

Enjoy!

By Ivana Kostić