Strawberry Vanilla Pudding Cake (Erdbeerkuchen mit Vanillepudding)

Course: Dessert

Cuisine: German

Keyword: cake, strawberry, vanilla pudding

Prep Time: 20

Cook Time: 25

Refrigeration Time: 1

Total Time: 1 45

Servings: slices

Calories: 141kcal

A soft, vanilla cake bottom layered with creamy vanilla pudding, topped with fresh cut strawberries and finished with a glossy, sweetened, red glaze. It is a delicious dessert also known as "Erdbeerkuchen" and is a common cake made in Germany.

Print Recipe

US Customary - Metric

Equipment

Ingredients

For the cake bottom

5 large eggs (room temperature) separated
½ teaspoon cream of tartar or 1/2 teaspoon fresh lemon juice
½ cup white sugar
1 envelope vanilla sugar or 2 teaspoons vanilla extract
¼ cup unsalted butter (room tempterature) softened
½ cup all purpose flour scoop and scrape with the back of a knife for accurate measurement
⅓ cup cornstarch
2 teaspoons baking powder
½ teaspoon salt

For the vanilla pudding

2 cups vanilla pudding* chilled (*see notes for more info)

For the topping and glaze

3 cups fresh strawberries rinsed, hulled and halved
2 envelopes red glaze Dr. Oetker brand

Get Recipe Ingredients

Instructions

Preheat Oven to 350°F (177°C). Make sure oven rack is set to the middle shelf. Brush only the bottom of the springform pan with unsalted butter. Add 3 Tablespoons all purpose flour and tap flour around the pan to cover the entire surface area. Flip springform pan over and tap out excess flour.
In a clean bowl of a stand mixer with whisk attachment, whip egg whites on high speed to soft peak. Add cream of tartar and continue to whip egg whites until stiff peak is achieved. Set whipped egg whites aside in a separate bowl.
In the bowl of a stand mixer with paddle attachment, mix together egg yolks, white sugar and vanilla sugar on medium speed until sugar is completely dissolved and yolk mix is doubled in volume (about 5 minutes). Add unsalted butter and mix until combined.
In a separate bowl, combine together all purpose flour, salt, baking powder and cornstarch. While mixer is on low speed, add 1/2 cup flour at a time. Scrape down bowl in between mixing. Mix on low speed until flour is just combined.
Remove bowl from mixer. Add half of the whipped egg whites into the batter and fold egg whites into batter until just combined. Add remaining egg whites and fold until just combined. Do not overmix the batter. Pour batter into springform pan and smooth out the surface with a spatula. Tap the cake pan on your counter a few times to remove air bubbles. Bake cake for 25 minutes or until golden brown. Check doneness by inserting a wooden skewer or toothpick into the cake. If it comes out clean, your cake is done. If some batter is still clinging to the skewer, bake cake for another 5 minutes and check again. Remove from oven and allow to cool completely.
If the cake has a dome shape in the center, remove springform and use a serrated knife to cut an even layer off the top. Place springform back to secure the cake. Stir the chilled vanilla and pour it over the cake. Use a spatula to spread it evenly. Next, decorate cake by placing halved strawberries in a single row around the edge of the cake. Continue to do this while working your way in until you get to the center.
Follow cooking instructions for the Red Glaze and use a ladle to pour glaze over the cake on scoop at a time. Work quickly as the glaze will set within minutes. After the glaze has set, you can serve it immediately or chill your cake for another 30 minute to 1 hour or until you're ready to serve it. Left over cake will last up to 5 days in the refrigerator stored in an airtight container.

Video

Notes

I do not have a German cake bottom pan, what should I use instead?
Since you may not want to buy a German cake bottom pan just to make this recipe (also known as a flan or tart pan), you can use a 10-inch spring form pan like I did. However, if you are interested in buying one, you can find it here.

Can I skip using red glaze?

Yes you can. Other than taste, using glaze is a way to preserve fresh fruit on the cake for a couple days. If you plan to serve the cake to a crowd without left overs, you can omit the glaze. Alternatively, you can also use a clear glaze (if you don't like red).

Can I use instant vanilla pudding mix or store-bought pudding instead of making one from scratch?

I like to make my pudding from scratch for freshness and flavour. You can check out the recipe here: How to make Vanilla Pudding from scratch. Having said that, you can definitely use instant pudding mix or premade pudding if you want to save time. Give yourself 1 to 2 hours of refrigeration time to chill the pudding if using instant vanilla pudding mix.

What is the difference between vanilla pudding and custard?

While you may think that they are the same, the ingredient that makes them different is starch. Pudding requires a starch, such as cornstarch, to thicken its texture. Custard utilizes eggs as its main thickening agent. The texture is also softer in a pudding, whereas custard has a thicker or firmer texture. You can use either one for this recipe.

What other type of spreads can I use instead of pudding?

A spread is a form of moisture barrier between the cake and fresh fruit. You can use jam, chocolate spread, peanut butter, almond butter, condensed milk, whipped cream, honey or any thickened spread you like to eat with your cake. You can even add crushed nuts such as peanuts, pecans or almonds instead of a sweetened spread.

Nutrition