Cherry pudding slices with almond crumbles
very easy
105 mins
105 mins
Ingredients
- 100 g chopped almonds
- 375 g Butter
- 475 g Flour
- 250 g Sugar
- 7-10 Tbsp Salt
- 3/4 l Milk
- 100 g Sugar
- 7-10 Tbsp 2 p. vanilla pudding powder (when cooking; for 1/2 l milk each)
- 250 g Schmand
- 3 Eggs (Gr. M)
- 7-10 Tbsp some + 250 g soft butter
- 7-10 Tbsp some + 325 g flour
- 750 g (720 ml) Sour cherries or 1 glass
- 200 g sugar, salt
- 4 Eggs (Gr. M)
- 1 package Baking Powder
- 450 g Sour cherry jam
- 7-10 Tbsp Icing sugar
Directions
- 1
For the crumbles, roast the almonds in a pan without fat, take them out. Melt the butter. Mix flour, sugar, 1 pinch of salt and almonds. Add liquid butter and work into crumbles with the dough hooks of the mixer.
- 2
For the pudding cream, boil 600 ml of milk and sugar in a pot. Stir 150 ml milk and pudding powder until smooth. Stir into the boiling milk, simmer for about 1 minute. Leave to cool, stirring more often.
- 3
Whisk the sour cream and eggs. Pull under the lukewarm pudding.
- 4
Grease a fat pan (deep baking tray; approx. 32 x 39 cm) and dust with flour. Wash the cherries, remove the stalks and stone them. For the sponge mixture mix 250 g butter, sugar and 1 pinch of salt with the whisks of the mixer until creamy.
- 5
Stir in the eggs one by one. Mix 325 g flour and baking powder and stir in briefly.
- 6
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3). Spread the dough in the fat pan. Mix the cherries with the jam and spread on the dough. Pour the pudding cream over it.
- 7
Sprinkle with the sprinkles. Bake in a hot oven for 50-60 minutes. Let it cool down. Dust with icing sugar. Serve with whipped cream.
Nutrition Facts
420 kcal
53 g
24 g
6 g
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