Chocolate-cherry cake with pudding cream

Ingredients

Directions

1. 1

   Put 550 ml milk in a pot and bring to the boil. Mix 150 ml milk, pudding powder and 75 g sugar. Remove the milk from the stove, stir in the custard powder and put it back on the hotplate. Cook for at least 1 minute while stirring. Put the pudding in a bowl, cover the surface with foil and let it cool down. Drain the cherries on a sieve and collect the juice. Mix cornflour with 4 tablespoons of juice. Boil up the rest of the juice and 1 tablespoon of sugar. Stir in cornflour, bring to the boil again briefly and stir in the cherries. Leave to cool. Whisk the fat, 100 g sugar and vanilla sugar with the whisk of the hand mixer until white-creamy (approx. 8 minutes). Add the eggs individually, alternating with two tablespoons of flour, and mix well. Mix remaining flour and baking powder and stir in briefly. Finally add almonds and chocolate drops to the dough. Put the dough into a greased springform pan (26 cm Ø) and smooth it down. Pre-bake in the preheated oven on the middle shelf (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes. Remove the cake from the oven. Put the pudding in a piping bag in portions (do not stir) and spray a rim along the cake ring onto the cake. Then spray 8 pieces of cake with the pudding onto the cake, each in a double row. Spray another layer of pudding onto the existing pudding strips. Fill the gaps with stewed cherries and bake the cake for another 10 minutes. Let the cake cool down on a cake rack. Roast the flaked almonds in a pan without fat. Sprinkle the cake with almond flakes and dust with icing sugar before serving

2. 2

   On 16 pieces:

3. 3

   Waiting time approx. 1 hour