Black Forest pudding slices

Ingredients

Directions

1. 1

   Cream fat, salt, 200 g sugar and 1 sachet vanilla sugar. Stir in the eggs one after the other. Mix flour, baking powder and cocoa, sieve over it and stir in briefly with 5 tablespoons of milk. Grease the fat pan of the oven (32 x 39 cm). Add the dough and smooth it down. Bake the cake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes.

2. 2

   Let them cool down. Drain the cherries on a sieve, collecting the juice. Mix starch with kirsch and 4 tablespoons of juice until smooth. Boil up the rest of the juice and 25 g sugar. Remove from heat and stir in the starch. Boil for about 1 minute while stirring, stir in cherries. Let the compote cool down a bit and put it in narrow strips on the cake. Always leave gaps of the same width. Stir pudding powder, 60 g sugar and 100 ml milk until smooth. Bring 800 ml milk to the boil, remove from the heat. Stir the pudding powder mixture into the milk. Simmer for about 1 minute while stirring.

3. 3

   Let the compote cool down a bit and put it in narrow strips on the cake. Always leave gaps of the same width. Stir pudding powder, 60 g sugar and 100 ml milk until smooth. Bring 800 ml milk to the boil, remove from the heat. Stir the pudding powder mixture into the milk. Simmer for about 1 minute while stirring. Pour the pudding into the spaces between the cake. Put in a cool place for about 2 hours. Mix 1 sachet of vanilla sugar and cream stiffener. Whip the cream until stiff, while letting the cream firmer trickle in. Cut the cake into pieces. Decorate with a dollop of cream and lemon balm

4. 4

   Pour the pudding into the spaces between the cake. Put in a cool place for about 2 hours. Mix 1 sachet of vanilla sugar and cream stiffener. Whip the cream until stiff, while letting the cream firmer trickle in. Cut the cake into pieces. Decorate with a dollop of cream and lemon balm

5. 5

   waiting time approx. 3 hours