Cherry Pudding Cake

Ingredients

Directions

1. 1

   Separate the eggs, beat the egg whites with 2 tablespoons of water until stiff, gradually add 50 g sugar and vanillin sugar. Stir in egg yolk. Mix flour, cornstarch and baking powder, sieve onto the egg mixture and fold in carefully. Grease the bottom of a springform pan (26 cm Ø) and line with baking paper. Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for approx. 20 minutes.

2. 2

   Take the cake out of the oven. Remove from the tin and let it cool down on a cake rack. Wash the cherries, remove the stalks and pit them. Stir pudding powder, 50 g sugar and 100 ml milk until smooth. Bring 400 ml milk to the boil, stir in the pudding powder, bring to the boil again. Pour the pudding into a bowl, cover with cling film and allow to cool slightly. Place the cake base on a cake plate and cover with the springform pan rim. Stir the sour cream into the pudding and place on the cake base. Put half of the cherries on top and let them set. Mix the cake glaze powder, 4 tablespoons of sugar and cherry nectar and bring to the boil. Pour half of the icing over the cherries. Place the rest of the cherries, except for 12 pieces for decoration, on top and spread the rest of the icing over them.

3. 3

   Stir the sour cream into the pudding and place on the cake base. Put half of the cherries on top and let them set. Mix the cake glaze powder, 4 tablespoons of sugar and cherry nectar and bring to the boil. Pour half of the icing over the cherries. Place the rest of the cherries, except for 12 pieces for decoration, on top and spread the rest of the icing over them. Put it in a cold place and let it set. Whip cream until stiff, fill into a piping bag with perforated spout and pour 12 tuffs onto the cake. Decorate with 1 cherry each

4. 4

   waiting time approx. 3 hours