John Myers
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Cherry Cake with Vanilla Cream Sauce
The perfect cherry cake with vanilla cream sauce recipe with a picture and simple step-by-step instructions.
Covering
- 400 g Flour
- 1 packet Dry yeast
- 75 g Sugar
- 75 g Butter, liquid
- 450 ml Milk
- 5 tbsp Milk
- 1 packet Vanilla pudding
- 2 Glasses Cherries
Sour cream
- 2 Eggs
- 500 g Sour cream
- 2 packet Vanilla sugar
- Icing sugar for dusting
- For the yeast dough, warm 1/4 l milk lukewarm. Put 400g flour in a mixing bowl. Add dry yeast and mix both. Add 75 g sugar, 1 pinch of salt and 75 g butter in flakes. Pour in the lukewarm milk and knead everything with the dough hook of the hand mixer for approx. 5 minutes to form a smooth dough, dust with a little flour, cover the bowl with a tea towel and let the dough rise in the warm place for 1 hour.
- Stir pudding powder with 2 tablespoons of sugar with 5 tablespoons of milk until smooth. Bring 450 ml of milk to the boil and remove from the stove. Stir in the mixed pudding powder. Bring to the boil again while stirring and simmer for approx. 1 min. Transfer the pudding to a bowl and place cling film directly on the surface of the pudding to prevent skin from forming. Allow the pudding to cool and drain the cherries well.
- Grease a drip pan. Knead the yeast dough again briefly. Place on the drip pan, dust with a little flour and press to a flat base. Briefly stir in the pudding. Spread on the dough. Spread the cherries on top.
- For the sour cream sauce, separate the eggs, briefly stir the sour cream, egg yolk, 75 g sugar and vanilla sugar, whip the egg white until stiff and fold into the sour cream sauce. Pour on the cherries and spread. Bake in the convection oven at 150 degrees for 45 minutes and then dust with icing sugar. Whipped cream tastes good with it.
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