Recents in Beach

Cherry and sour cream baking cake


INGREDIENTS

250 g soft butter

180 g sugar

1 pcs. vanilla sugar

4 eggs

200 g flour

2 teaspoons baking powder

some butter for the mold


FOR THE COAT

500 ml of milk

2 pcs. vanilla custard powder

4 tablespoons sugar

400 g sour cream

2 glasses of morello cherries (drained weight: 350g per glass)

2 pcs. red cake glaze


1st step


250 g soft butter

180 g sugar

1 pcs. vanilla sugar

4 eggs

200 g flour

2 teaspoons baking powder

some butter for the mold

For the base, mix butter with the sugars, add eggs bit by bit. Mix flour with baking powder, add to the dough, and stir. Grease a tray with a high rim (39x26x4 cm). Preheat oven to 180 degrees (circulating air: 160 degrees). Add the dough, smooth it down and bake in the preheated oven for about 20 minutes. Let cool down briefly.


2nd step

500 ml of milk

2 pcs. vanilla custard powder

4 tablespoons sugar

400 g sour cream

For the topping, put milk with vanilla custard powder and 4 tablespoons of sugar in a pot and bring to the boil while stirring constantly. As soon as the pudding is boiling and thickens, take it directly from the stove and stir every 2 minutes to prevent skin formation. Leave to cool for about 10 minutes. Put the sour cream in a bowl and add the lukewarm pudding. Stir briefly, then pour onto the bottom of the dough and smooth it down.


3rd step

2 glasses morello cherries

2 pcs. red cake glaze

250 ml collected cherry juice

250 ml of water

Pour the morello cherries into a sieve, collecting the juice. Spread morello cherries on the still-warm pudding. Put the red glaze into a pot, add 250ml of the collected cherry juice and 250ml water and mix with the glaze. Prepare the cake glaze according to the instructions on the packet and pour over the cake. Let the cake cool down and let the glaze set.


Post a Comment

0 Comments