John Myers
Baking: Vanilla and Lemon Wedges with Cherries and Sprinkles
The perfect baking: vanilla and lemon wedges with cherries and sprinkles recipe with a picture and simple step-by-step instructions.
- 300 g Frozen puff pastry
- 2 packet Baking custard
- 500 ml Milk
- 1 Glass Sour cherries
- 1 piece Fresh organic lemon
- 120 g Butter
- 180 g Spelled flour type 630
- 100 g Raw cane sugar
- 1 tablespoon Dried lemon peel
- 150 g Powdered sugar*
- This recipe uses the QVC Square Baking Pan and four rectangular sheets of puff pastry. Greasing and crumbling the form is superfluous here.
- First roll out the puff pastry sheets a little so that they fit the shape well and the edge is also raised. Now place two plates next to each other in the mold and place the other two plates crosswise on top. (see photo)
- Wash the lemon with hot water and use a zest zipper to loosen the peel and squeeze half of it. Pour the milk into a mixing bowl, add the vanilla pudding powder, add the lemon zest and then stir vigorously for about 1 minute.
- Drain the cherries thoroughly and spread them on the puff pastry. Pour the pudding cream over it and bake for about 10 minutes at 180 degrees (convection) in the preheated oven.
- In the meantime, make crumble from spelled flour, raw cane sugar, lemon zest and melted butter. At first it seems a bit too crumbly, but you need it.
- Bake the cake with the crumble for another 30-40 minutes.
- Make a thick icing from lemon juice and powdered sugar (the amount depends on the amount of juice) and cover the hot cake with it.
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