Ingredients
Mileram cake
Directions
Mileram cake
Mix the ingredients to make a shortcrust pastry and leave it in the refrigerator for about 45 minutes. Then roll it out and place it on the bottom and sides of a round baking tin, previously greased with margarine and sprinkled with flour.
If the dough is too dry and crumbly, add a tablespoon of sour cream, a little butter, whatever you prefer... you can't go wrong...
Cook the pudding and sugar in the milk, remove from the heat, and immediately add the sour cream to the hot mixture. Pour into the tin right away, place the strawberries on top of the filling.
Bake for 70 minutes in an oven preheated to 170 degrees Celsius. Cool well, preferably overnight, and then pour the cake glaze over it.
When you take the cake out of the oven, the filling will "wobble" and "shake". Don't worry, it will set as it cools.
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