John Myers
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Sour Cherry Pudding Cake from Tray
The perfect sour cherry pudding cake from tray recipe with a picture and simple step-by-step instructions.
batter
- 2 Eggs
- 150 g Butter
- 200 g Sugar
- 1 pck. Vanilla sugar
- 400 g Flour
- 100 ml Milk
- 1 pck. Baking powder
sprinkles
- 150 g Flour
- 100 g Sugar
- 100 g Butter
topping cherries
- 1,5 kg Sour cherries
- 120 g Sugar
- 1 pck. Custard powder
- 200 ml Water
topping pudding
- 2 pck. Custard powder
- 800 ml. Milk
- 120 g Sugar
- 200 g Sour cream
- Wash and remove the cherries. Bring to the boil with the water and sugar. Add the mixed pudding powder and let it simmer for 2 minutes. Do not forget to stir.
topping pudding
- Cook the pudding according to the instructions, but only with 800 ml milk. Stir the sour cream into the still hot pudding.
batter
- Mix the eggs with the butter until frothy. Add the sugar and vanilla sugar. Now add the flour mixed with the baking powder and vanilla sugar and the milk. Beat with the mixer at the highest level. moisten the baking sheet with a few drops of water, place baking paper on top and spread the batter on it.
sprinkles
- Mix all ingredients with the dough hook of the mixer. Finally, use your hands.
final
- Preheat the oven to 200 degrees. Put the pudding on the batter (it can still be hot), put the cherry mixture on top of the pudding. Spread the streusel evenly over the cherries. now only bake on the middle rail of the oven for about 45 minutes.
- We only have one small sour cherry tree, but year after year it bears around 10 kg of fruit, which are always delicious for cakes, jams and desserts. Have fun with the hopefully re-baking
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