Cherry cake with vanilla cream
easy
90 mins
90 mins
Ingredients
- 200 g + some flour
- 60 g + 4 go. tablespoon sugar
- 1 package Vanillin sugar
- 125 g cold butter/margarine
- 1 Egg yolk (Gr. M)
- 7-10 Tbsp Grease
- 500 g fresh sweet/sour cherries + 1/4 l cherry juice
- 7-10 Tbsp or 1 jar (720 ml) of cherries
- 2 1/2 (35 g) go. tablespoon of starch
- 1 package Pudding powder
- 7-10 Tbsp "Vanilla"
- 450 ml Milk
- 7-10 Tbsp Possibly approx. 1 latch
- 7-10 Tbsp Dark chocolate and
- 7-10 Tbsp Mint
- 500 g Dried peas for
- Blind baking, baking paper
Directions
- 1
Knead 200 g flour, 60 g sugar, vanillin sugar, fat in pieces, egg yolk and possibly 1-2 tbsp ice-cold water first with the dough hooks of the hand mixer and then briefly with your hands until smooth. Cover and chill for about 30 minutes.
- 2
Grease a cake or springform pan (28 cm Ø). Roll out the dough on a little flour until round (approx. 32 cm Ø). Line the tin with the dough, pressing down well at the edges. Prick the base several times with a fork. Put a piece of baking paper on it and fill in peas. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for about 20 minutes. Remove peas together with baking paper. Continue baking at the same temperature for 12-15 minutes. Cool down
- 3
Wash, stalk and stone the cherries. Starch and
- 4
Mix 6 tablespoons of juice. Rest of juice and 2 go. Boil up tbsp. sugar. Stir in starch and bring to the boil again briefly. Fold in cherries. Let cool down a little bit
- 5
Pudding powder, 6 tablespoons milk and 2 go. Tbsp. sugar. Boil up the rest of the milk. Stir in the pudding powder and cook for about 1 minute while stirring. Spread on the floor. Spread the cherry compote in blobs on top. Chill for about 2 hours. Chop the chocolate. Decorate the cake with chocolate and mint before serving
Nutrition Facts
270 kcal
37 g
11 g
4 g