John Myers
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Sour Cream and Cherry Cake
The perfect sour cream and cherry cake recipe with a picture and simple step-by-step instructions.
Batter:
- 250 g Soft butter
- 100 g Sugar
- 50 g Vanilla sugar own production
- 4 Eggs size M
- 250 g Spelled flour type 630
- 1 packet Baking powder
- 1 pinch Salt
Beag:
- 740 g Sour cherries from the glass
- 750 ml Low fat milk
- 2 packet Custard powder
- 100 g Sugar
- 600 g Sour cream
Molding:
- 2 packet Red cake topping
- 20 g Sugar
- 500 ml Sour cherry juice from above
Batter:
- Mix the butter, sugar and vanilla sugar until frothy. Then gradually stir in the eggs! Then mix the flour and baking powder and stir into the egg / butter mixture!
Preheat the oven to 180 degrees!
- Spread the dough on a baking sheet lined with baking paper (about 30×40). Preferably with a baking frame! Pre-bake the dough in the oven for about 30 minutes!
Covering:
- In the meantime, drain the cherries and collect the juice! Prepare the pudding according to the package instructions with the above ingredients. Spread the cherries on the pre-baked base! Stir the sour cream into the warm pudding and spread over the cherries. Bake in the oven for another 25 minutes at the same heat!
- Let the cake rest for 10 minutes in the switched off oven. Then take it out and let it cool down!
- Then use the cherry juice, cake glaze and sugar to make a cake glaze and spread it over the cake! Let cool down!
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