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 vanilla pudding powder for cooking
- 2 cups of sour cream, 200 g each
- 2 egg yolks
- 2 jars of sour cherries
- 2 packs of cake glaze
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour
Mix the ingredients for the base and spread the batter onto a baking sheet lined with baking paper. Bake at 180°C (top and bottom heat) for 15-20 minutes. Make a pudding with the 625 ml milk (note: do not use the amount of milk specified on the package!) and the 2 sachets of pudding powder according to the package instructions (with sugar, see package). Stir well when the mixed pudding powder is added to the milk; it will thicken immediately. Allow to cool slightly, but not for too long, otherwise the mixture will form lumps. Stir in the sour cream and egg yolk and spread on the base. Distribute the sour cherries (catch the juice!) over the mixture and bake for another 15-20 minutes at 180°C (top and bottom heat). Allow the cake to cool. Make the glaze from the cherry juice and glaze (according to the package instructions) and spread it on the cake. If possible, bake the day before serving. This cake is very moist and delicious, I hope you enjoy it.
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