Description
Saftige Sauerkirschen auf lockerem, goldgelbem Vanilleteig, zart gebräunt und duftend. Die Schnitten überzeugen mit fruchtiger Frische, sanfter Süße und einem herrlich weichen, leicht mürben Biss.
Ingredients
Scale
- 200 g Butter or Margarine
- 175 g Zucker
- 1 packet Vanillinzucker (vanilla sugar)
- 4 Eier (eggs)
- 250 g Mehl (flour)
- 2 TL Backpulver (teaspoons baking powder)
- Fett (fat), for greasing the baking tray
- 2 jars Sauerkirschen (sour cherries), 720 ml each
- 50 g Speisestärke (cornstarch)
- 2 EL Zucker (tablespoons sugar)
- 1 packet Citroback (lemon aroma or zest)
- 1 Liter Milch (milk)
- 60 g Zucker
- 2 packets Vanillepuddingpulver (vanilla pudding powder)
Instructions
- Preheat your oven to 175°C (fan/convection setting) or 190°C (top/bottom heat). Grease a large baking tray generously with butter, margarine, or neutral oil to prevent sticking.
- In a large mixing bowl, beat the butter (or margarine), 175 g sugar, and the packet of vanilla sugar together until the mixture is light and fluffy. This should take about 3-5 minutes using a hand mixer or stand mixer on medium speed.
- Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Make sure each egg is fully incorporated before adding the next. This helps create a smooth, homogeneous batter.
- In a separate bowl, mix together the flour and baking powder. Add this flour mixture to the wet batter in portions, alternating with 100 ml milk. Begin and end with the flour mixture. Mix gently until just combined, taking care not to overmix.
- Spread the prepared batter evenly onto the greased baking tray using a spatula or the back of a spoon. Smooth the top for an even surface.
- Place the tray in the preheated oven and bake for 20–25 minutes, or until the cake is lightly golden and a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool on the tray.
- While the cake is cooling, drain the sour cherries in a colander over a bowl to catch the juice. Measure out 500 ml of the cherry juice. In a small bowl, combine 5 tablespoons of this juice with the cornstarch, stirring until smooth and free of lumps.
- Pour the remaining measured cherry juice into a saucepan. Add 2 tablespoons sugar and the packet of Citroback (or lemon zest/aroma). Bring the mixture to a gentle boil over medium heat.
- Once the cherry juice is boiling, stir in the cornstarch mixture. Continue to cook, stirring constantly, until the juice thickens and becomes glossy. Remove from heat and gently fold in the drained sour cherries. Set aside to cool slightly.
- To prepare the vanilla pudding, mix the vanilla pudding powder packets and 60 g sugar with 100 ml of the milk in a small bowl, stirring until smooth. Heat the remaining 900 ml milk in a saucepan until it just comes to a boil.
- Pour the pudding mixture into the hot milk while whisking continuously. Bring the mixture back to a gentle boil, stirring constantly, until it thickens to a pudding consistency. Remove from heat and set aside to cool for a few minutes.
- Once both the cherry compote and vanilla pudding have cooled slightly but are still spreadable, use a spoon to alternately spoon or pipe thick stripes or dollops of cherry compote and vanilla pudding lengthwise or in a checkerboard pattern over the cooled cake base.
- Allow the assembled cake to set by refrigerating it for at least 4 hours. This helps the toppings firm up and makes slicing easier.
- Before serving, if desired, whip a carton (about 200 ml) of heavy cream until stiff peaks form, and pipe or dollop whipped cream onto each slice for decoration. This is optional; the cake is delicious and attractive even without the cream.
- Slice the cake into squares or rectangles to serve. Enjoy chilled.
Notes
For best results, prepare the cake a day in advance so the flavors can meld and the toppings can set properly. If Citroback is unavailable, substitute with freshly grated lemon zest. You can experiment with other fruit fillings like apricots or raspberries for variety. The cake is best served chilled and keeps well in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 400-500
- Sugar: 38-53g
- Sodium: 180-300mg
- Fat: 20-30g
- Saturated Fat: 11-15g
- Carbohydrates: 55-70g
- Fiber: 1-3g
- Protein: 4-8g
- Cholesterol: 60-120mg
