Cherry pudding slices with butter crumbles
easy
Ingredients
- 100 g chopped almonds
- 375 g + 250 g soft butter
- 475 g + 2 tablespoons + 250 g flour
- 250 g + 100 g + 200 g sugar
- 2 packages vanillin sugar, salt
- 600 ml + 150 ml milk
- 2 packages Vanilla pudding powder ( for cooking; for each
- 7-10 Tbsp ½ l milk)
- 700 g Sour cherries
- 7-10 Tbsp grated rind of
- 1 untreated lemon
- 7 Eggs (size M)
- 75 g Cornstarch
- 1 package Baking Powder
- 450 g Sour cherry jam
- 250 g Sour cream or
- 7-10 Tbsp Fresh cream
- 1 TABLESPOON Icing sugar
- 7-10 Tbsp Grease
Directions
- 1
1) Roast the almonds and let them cool down. Melt 375 g butter. Knead with 475 g flour, 250 g sugar, almonds, 1 packet vanilla sugar and 1 pinch of salt to form crumbles. Coarsely mix with 2 tbsp. flour, let cool off. Bring 600 ml milk and 100 g sugar to the boil. Mix 150 ml milk and pudding powder, stir in. Let simmer for about 1 minute. Let it cool down, stir more often
- 2
2) Wash the cherries, remove the stalks and stone them. 250 g butter, 200 g sugar, 1 sachet vanilla sugar, lemon peel and
- 3
Stir 1 pinch of salt until creamy. Stir in 4 eggs individually, alternating with starch. Mix 250 g flour and baking powder, stir in. Spread into a greased fat pan (approx. 32 x 39 cm)
- 4
3) Dab the cherries dry, mix with jam. Spread on the dough. Mix sour cream and 3 eggs, stir into the lukewarm pudding. Spread on the cherries. Sprinkle with crumbles. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 50-55 minutes. Let them cool down. Dust with icing sugar
- 5
Preparation time: approx. 2 hours
- 6
(waiting time not included)
- 7
Per piece: approx. 460 kcal
- 8
E 6 g, F 24 g, KH 54 g
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