Cherry cake

Ingredients for 1 servings:

• 1 egg(s)
• 125 g sugar
• 150 g butter
• 250 g flour
• Fat, for the shape
• 1 packet of pudding powder (bourbon vanilla)
• 1 pack of pudding powder, vanilla
• 1 jar sour cherries, 680 g filling quantity
• Cherry juice
• ½ liter of milk
• n. B. sugar
• 100 g flour
• 75 g sugar
• 75 g butter
• 1 packet of vanilla sugar

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 25 minutes

Shortcrust cake with cherries and vanilla pudding

Mix the dough ingredients into a shortcrust pastry and place in a greased 26 cm springform pan, forming a rim about 5 cm high. Drain the cherries, reserving the juice, then spread the cherries evenly over the dough. Make a vanilla pudding with the bourbon vanilla pudding powder, milk, and sugar and spread it over the fruit. Make a half liter of the remaining fruit juice with water, then make a second pudding with the pudding powder and sugar. Pour the hot mixture over the vanilla pudding to create two different pudding layers on top of each other. Make a crumble batter with the remaining ingredients and sprinkle it over the pudding mixture. Bake at 170 degrees (convection oven) for about 50-55 minutes. Allow to cool. Tastes best when completely cooled (refrigerator temperature), as the pudding mixture is then nice and firm and cold.