Cherry pudding slices with butter crumbles

Ingredients

Directions

1. 1

   Mix 150 ml milk and pudding powder. Boil 600 ml milk and 100 g sugar. Stir in pudding powder, bring to the boil and simmer for at least 1 minute while stirring. Let it cool down, stirring more often

2. 2

   Roast the almonds without fat, let them cool down. Melt 375 g butter at low heat. Mix 500 g flour, almonds, 250 g sugar, 1 vanillin sugar and 1 pinch of salt. Add liquid butter and knead into crumbles with a hand mixer. Sprinkle 2 tablespoons of flour on top, shake

3. 3

   Grease a fat pan (approx. 32 x 39 cm; at least 3.5 cm deep) and dust with flour. Cream 250 g butter, 250 g sugar, 1 vanillin sugar, lemon zest and 1 pinch of salt. Stir in 4 eggs individually. Mix 250 g flour, starch and baking powder, stir in portions briefly. Spread on the fat pan. Spread jam on top

4. 4

   Mix the sour cream and 3 eggs with the hand mixer. Add the pudding by the spoonful. Spread on the jam. Sprinkle with crumbles. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 40 minutes. Let it cool down. Stun with icing sugar