Sauerland sour cream

Ingredients for 4 servings:

• 4 slices of pumpernickel
• 5 tbsp sugar
• 1 tbsp cornstarch
• 500 g sour milk
• 1 packet of vanilla sugar
• 200 g sour cream
• 100 g blackberries
• 100 g cherries
• 100 g currants
• 1 tsp cinnamon

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

filling, but not too heavy dessert

First, wash the berries, drain well, and then bring to a boil with 150 ml of water, 3 tablespoons of sugar, and the cinnamon. Mix the cornstarch with 3 tablespoons of water until smooth, then add to the berries. Crumble the pumpernickel into small pieces and mix with 1 tablespoon of sugar in a pan. Then toast it without any fat or oil. While the bread and porridge are cooling, mix the sourdough with the sour cream, vanilla sugar, and 1 tablespoon of sugar. Stack one layer each of bread, porridge, and cream in a large glass. If you don’t like pumpernickel, you can substitute it with biscuits, although you don’t need to toast them.