Cream cake with cherries
Time
Preparation time: 35 min.
Cooking or baking time: 10 min.
Total preparation time: 45 min.
Cream cake with cherries
ingredients
For the dough:
- 100 g wheat flour
- 100 g of butter
- 100 g of sugar
- 1 teaspoon Baking powder
- 2 eggs
- 1 pinch of salt
For covering:
- 1 glass of cherries without stone
- 1 pck of vanilla sugar
- 1 pck. Pudding powder
- 375 ml of milk
- 2 cups of sour cream
- 2 sachets of red cake
- some sugar
- 1/2 liter of cherry juice (possibly with water to a 1/2 L fill)
preparation
- Lay out the bottom of a springform pan (26 cm diameter) with baking paper (and cut it to size), grease the edge well.
- Mix the flour with the baking powder and the pinch of salt well and sift in a bowl.
- Add butter, eggs and the sugar and mix well with a dough.
- Drain the cherries and catch the juice and make up to 1/2 liter with water.
- Mix the custard powder with a little sugar and stir well in a measuring cup with 375 ml of milk. Cook the pudding and stir in the water bath for about 5 minutes to cool it down a bit.
- Mix the sour cream with the whisk with the still warm pudding and put it aside.
- Put the dough on the baking paper and bake for about 10 minutes on a medium rail at 200 ° C. Then place the cake bottom in the mold on a grid.
- Fill the pudding and sour cream mixture on the still warm cake bottom and pass well.
- Distribute the cherries on top of it.
- Boil the two sachets of cake with the cherry juice-water mixture and a little sugar and spread over the cherries while still warm.
- Allow the cake to cool, gently pry the edge with a knife, remove from the tin and refrigerate until ready to eat.
