Lemon cake au gratin on vanilla pudding with cherry compote

AUTHOR
Arlie Wyatt
DIFFICULTY
very easy
RATING
3 4
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 1 package Pudding powder "Vanilla flavour" (for cooking)
  • 5 TABLESPOONS Sugar
  • 500 ml Milk
  • 1 glass (370 ml) Sour cherries
  • 1 TABLESPOON Cornstarch
  • 1 (400 g; finished product) Lemon cake
  • 7-10 Tbsp parchment paper

Directions

  1. 1

    4 ovenproof moulds (approx. 10.5 cm Ø), possibly lined with parchment. Stir pudding powder, 3 tbsp. sugar and 6 tbsp. milk until smooth. Bring the remaining milk to the boil in a small pot. Stir the mixed pudding mixture into the boiling milk and let it simmer for about 1 minute.

  2. 2

    Take it off the stove. Put the pudding into the moulds.

  3. 3

    Put the cherries in a sieve and collect the juice. Heat the juice and 2 tablespoons of sugar in a small pot. Stir starch with 3 tablespoons of water until smooth. Bind cherry juice with starch, bring to the boil briefly. Stir in cherries, remove from heat.

  4. 4

    Cut lemon cake into slices. Spread on the pudding, spread about 1 tbsp. stewed cherries on the cake slices. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for about 5 minutes.

  5. 5

    Remove and serve. Add the rest of the cherry compote.

Nutrition Facts

KCAL
700 kcal
CARBS
103 g
FATS
28 g
PROTEINS
11 g