Gluten-free strawberry cake

1. Bake the sponge cake. While still warm, spread homemade strawberry jam.

2. Meanwhile, cook chopped strawberries with sugar (to taste) in a saucepan. For thickening, we use 0.5 packages of vanilla pudding. Add 200 ml to the strawberries and mix the pudding powder in 100 ml.

3. Add the mixed pudding powder to the soft and squeezed strawberries and mix. The mass will thicken. Let it cool for a while and pour it on the sponge cake.

4. Let it harden in the refrigerator for about 2-3 hours. Bon appetite !