Blob cake with pudding & cherries

Name: Blob cake with pudding & cherries
Cook time: 1 h
Total time: 1 h
Yield: 24
Ingredients: 7-10 Tbsp 1 p. custard powder "vanilla" (for cooking; for 1/2 l milk); 450 ml Milk; 7-10 Tbsp liquid sweetener; 1 glass (720 ml) Cherries; 250 g soft butter/margarine; 7-10 Tbsp Salt; 200 g + 2 tablespoons diabetic sweetness; 7-10 Tbsp grated peel and juice of 1/2 organic lemon; 4 Eggs (Gr. M); 350 g Flour; 1 package Baking Powder; 150 g ripened cream; 7-10 Tbsp Grease

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 24

7-10 Tbsp 1 p. custard powder "vanilla" (for cooking; for 1/2 l milk)
450 ml Milk
7-10 Tbsp liquid sweetener
1 glass (720 ml) Cherries
250 g soft butter/margarine
7-10 Tbsp Salt
200 g + 2 tablespoons diabetic sweetness
7-10 Tbsp grated peel and juice of 1/2 organic lemon
4 Eggs (Gr. M)
350 g Flour
1 package Baking Powder
150 g ripened cream
7-10 Tbsp Grease

Directions

1
Stir pudding powder and 5 tablespoons of milk until smooth. Boil up the rest of the milk. Stir in pudding powder and simmer for about 1 minute. Season to taste with sweetener. Cool down.
2
Drain the cherries. Cream the fat, 1 pinch of salt and 200 g sweetness. Add lemon zest. Stir in the eggs one by one. Mix flour and baking powder. Alternately stir in lemon juice and sour cream.
3
Spread the dough into a greased fat pan. Stir the pudding until smooth and spread on the cake by the spoonful. Spread the cherries on top. Bake in the preheated oven (electric oven: 200°C/circulating air: 175°C/gas: level 3) for about 30 minutes.
4
Allow to cool and sprinkle with 2 tablespoons of sweetness.