Prom cake

Preparation steps

• For the crust, beat the eggs well with the sugar and vanilla. Add milk, oil, sour cream and lemon zest and stir until everything is combined. Finally add the flour mixed with the baking powder and salt and stir just enough to combine.
• Coat a 28 cm diameter cake ring with oil and line it with baking paper. Shake the prepared mixture and bake in a preheated oven at 180 degrees for 45 minutes, or check with a toothpick if it is done, depending on the oven.
• Leave the finished crust to cool completely and turn it over on the cake plate. Return the hoop to the crust and set aside.
• For the filling, stir the gelatin with boiled water and vanilla and leave to cool.
• To prepare the instant pudding according to the instructions on the bag, I did not list the sugar in the ingredients since here in the USA puddings are sweetened.
• Whisk the room temperature cheese well with the powdered sugar. Add slag *** (thawed, if using ready-made frozen) and lightly whisk just enough to assemble. Then add the whipped pudding and also mix lightly to combine.
• Add chopped strawberries and chilled gelatin and mix gently.
• Pour the prepared filling over the crust, put plastic wrap over the hoop and leave in the fridge for a few hours to cool well and set.
• Remove the hoop from the cooled cake and decorate with icing and strawberries.
• Pleasant :-)