Cherry pudding cake

Ingredients

Directions

1. 1

   Crumble the Amarettini roughly. Cream fat, sugar and salt with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour and baking powder and stir in briefly. Finally, fold the Amarettini into the dough. Grease a springform pan (26 cm Ø) and dust with flour.

2. 2

   Fill in the dough and smooth it down. Pre-bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 50 minutes. In the meantime drain the cherries. Stir jam until smooth and mix with the cherries. After approx. 30 minutes baking time, mix milk and cream powder with the whisk of the hand mixer for 1 minute on lowest setting. Then whisk for 1 minute on highest setting. Immediately fill the cream into a piping bag with perforated spout. Take the cake out of the oven and spray the cream onto it in a spiral shape with a distance of 1-2 cm. Fill the cherry mixture into the grooves. Bake the cake ready (approx. 15 minutes). Let the cake cool down on a cake rack.

3. 3

   Then whisk for 1 minute on highest setting. Immediately fill the cream into a piping bag with perforated spout. Take the cake out of the oven and spray the cream onto it in a spiral shape with a distance of 1-2 cm. Fill the cherry mixture into the grooves. Bake the cake ready (approx. 15 minutes). Let the cake cool down on a cake rack. Decorate with amarettini and dust with cocoa. Whipped cream tastes good with it