in ,

Pudding Cake

5 from 9 votes
Course Dinner
Cuisine European
Servings 12 people
Calories 246 kcal

Ingredients
 

For the dough:

  • 100 g Flour
  • 100 g Butter
  • 2 Eggs
  • 100 g Sugar
  • 1 packet Vanilla sugar
  • 3 tbsp Cocoa drink powder
  • 2 tsp Baking powder
  • 1 glass Sour cherries

For the pudding cream:

  • 1 packet Custard powder for cooking
  • 350 ml Milk
  • 3 tbsp Sugar
  • 1 packet Gelatin white, ground
  • 200 g Cream
  • 200 ml Advocaat
  • 1 packet Cream stiffener

Aside from that:

  • Parchment paper
  • Garnish as you like / here grated chocolate, dark

Instructions
 

  • Line a 26 cm springform pan on the bottom with baking paper. Let the cherries drain well. Pre heat the oven to 180 degrees celcius.

For the dough:

  • Mix the butter, sugar and vanilla sugar until creamy. Stir in eggs one at a time. Stir in cocoa powder. Mix the flour and baking powder, sift into the mixture and stir in quickly. Fold the cherries into the batter. Fill into the form, smooth out and bake in the hot oven for about 40 minutes. Make a chopstick test. Then take it out and let it cool down well.

For the pudding cream:

  • Stir the powder gelatine into cold water according to the instructions and let it swell. In the meantime, cook a pudding out of pudding powder, milk and sugar. Whip the cream with the cream stabilizer until stiff. Stir the gelatin into the hot pudding. Stir vigorously and let cool down again and again.
  • As soon as the pudding has gelled, stir in eggnog and fold in the cream. Place a mold rim around the cake base. Spread the pudding mixture on the base and smooth it out. Put in the fridge for a good 4 hours. Then garnish. For me it was chocolate chips this time.

Nutrition

Serving: 100gCalories: 246kcalCarbohydrates: 35.3gProtein: 3.5gFat: 8.1g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Trout Roulade on Barley Risotto

Pear and Goat Cheese Ravioli with Sage and Garlic Butter