Are you in the mood for a pudding whipped-cream cake? Try our perforated one recept
- Easy to prepare
- 12 portions
- 60 minutes
If you are looking for a refreshing and tasty dessert, the pudding whipped-cream cake is an ideal choice. This classic recipe impresses not only with its excellent taste but also with its attractive appearance thanks to the perforated effect. If you haven’t tried it yet, now is the right time!
For 12 portions
Ingredients
Preparation procedure
- Preparation of the pudding: Prepare the chocolate pudding according to the instructions on the package. Mix the milk with the sugar and, stirring constantly, bring to a boil. Once the pudding is ready, let it cool for a while.
- Preparation of the batter: In a bowl, whip the egg whites into stiff peaks. Add the sugar, flour, oil and baking powder. Mix thoroughly until you obtain a smooth batter.
- Baking: Preheat the oven to 180 °C. Line the baking sheet with parchment paper or grease it. Spread the batter evenly over the sheet to the edges. Place the pudding on the batter evenly in small heaps (do not spread it). Bake until the batter is firm and golden. After baking, let it cool.
- Preparation of the whipped cream: Once the batter has cooled, prepare the powdered whipped cream according to the instructions. After whipping, add the sour cream and gently mix. Spread the whipped cream evenly over the cooled batter.
- Final touches: Let the cake cool in the refrigerator for a while before you cut and serve it.
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