Cherry stain cake

Name: Cherry stain cake
Cook time: 1 h
Total time: 1 h
Yield: 24
Ingredients: 1 package Pudding powder "Vanilla flavour" (for 500 ml milk; for boiling); 4 TABLESPOONS + 300 g sugar; 5 TABLESPOONS + 400 ml milk; 1 glass (720 ml) Morello cherries; 300 g Butter or margarine; 1 pinch Salt; 5 Eggs (size M); 500 g Flour; 1 package Baking Powder; 2 TABLESPOONS Lemon juice; 250 g Schmand; 7-10 Tbsp Icing sugar; 7-10 Tbsp Fat and flour; 7-10 Tbsp Cling film

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 24

1 package Pudding powder "Vanilla flavour" (for 500 ml milk; for boiling)
4 TABLESPOONS + 300 g sugar
5 TABLESPOONS + 400 ml milk
1 glass (720 ml) Morello cherries
300 g Butter or margarine
1 pinch Salt
5 Eggs (size M)
500 g Flour
1 package Baking Powder
2 TABLESPOONS Lemon juice
250 g Schmand
7-10 Tbsp Icing sugar
7-10 Tbsp Fat and flour
7-10 Tbsp Cling film

Directions

1
Stir pudding powder, 4 tablespoons of sugar and 5 tablespoons of milk until smooth. Bring 400 ml milk to the boil. Stir in the pudding powder, then simmer for about 1 minute while stirring. Cover surface with foil and chill. Put the cherries in a sieve and let them drip off. Stir fat, 300 g sugar and salt until creamy. Stir in eggs one at a time, alternating with 4-5 tablespoons of flour.
2
Mix remaining flour and baking powder and add alternately with lemon juice and sour cream to the fat egg mixture. Mix everything to a smooth dough. Pour the dough into the greased, floured fat pan of the oven (approx. 41 x 32 cm) and smooth it down. Stir the pudding until smooth and spread on the cake by the spoonful. Spread cherries on top and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-35 minutes. Remove the cake from the oven, let it cool down and dust with icing sugar before serving
3
1 hour waiting time