Plenty of Strawberry Cake



500 grams of strawberries

200 grams of chocolate drops

1 pack of strawberry whipped cream

2 sprigs of mint

For the cake:

3 eggs

1 glass of granulated sugar

2 tablespoons of oil

One and a half cups of flour

1 packet of baking powder

For the filling cream:

Two and a half glasses of milk

1 vanilla stick

150 grams of granulated sugar

5 egg yolks

Half a glass of flour

3 tablespoons of butter

50 grams of cornstarch


For the cake, break the eggs in a deep bowl and add granulated sugar. Whisk with a mixer for four minutes and fluff. Add oil, flour and baking powder and mix. Pour into a greased cake mold with a diameter of 18 cm and bake in a preheated 180 degree oven for 20-25 minutes. When it cools, take it out of the mold, cut the cake into 3 equal pieces and set aside. For the filling cream, take the milk in a pot. Divide the vanilla stick in half lengthwise. With the back of a knife, peel off the essence, add to the milk and heat. In a separate place, whisk the granulated sugar and egg yolks thoroughly and add flour, butter and starch. Add the milk vanilla mixture and mix. Take it in the pot and sit it on the stove. Stirring constantly, cook it until it becomes a pudding. Take it from the stove and cool it by mixing. Spread the filling cream between the cake pieces, place the chopped strawberries and sprinkle with chocolate chips. In a separate place, prepare the whipped cream according to the recipe on the package and cover the cake. Garnish with strawberries, chocolate and mint leaves and serve.

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