John Myers
Ingredients for 1 servings:
- 250 g butter
- 200 g flour
- 200 g sugar
- 4 eggs
- 2 tsp baking powder
- 2 packets of vanilla sugar
- 625 ml milk
- 2 packs of pudding powder, vanilla, for cooking
- Sugar, for the pudding
- 2 cups sour cream
- 2 egg yolks
- 1 jar sour cherries
- 2 jars of raspberries
- 1 jar blueberries
- 2 packs of cake glaze
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
very light and juicy
Mix together the butter, flour, sugar, eggs, baking powder, and vanilla sugar and spread the batter onto a baking sheet lined with baking paper. Bake at 180°C (top and bottom heat) for 15 minutes. Prepare the milk and pudding mix according to the package instructions (with sugar, see package). Allow to cool slightly, but not too long, or the mixture will lump. Stir in the sour cream and egg yolk and spread over the base. Drain the sour cherries, raspberries, and blueberries well (reserving the juice!), spread over the mixture, and bake for another 25 minutes. Make the glaze from the reserved juice and cake glaze according to the package instructions and spread over the cake. If possible, bake the day before serving.
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