Description
Zarte, goldgelbe Schnitten mit saftigem Biskuit, durchzogen von rubinroten Sauerkirschen und feiner Vanillenote. Locker, fruchtig und aromatisch – ein unwiderstehlicher Genuss mit verführerischem Duft.
Ingredients
Scale
- 200 g Butter or Margarine
- 175 g Sugar
- 1 packet Vanillin sugar
- 4 Eggs
- 250 g All-purpose flour
- 2 teaspoons Baking powder
- Butter or margarine, for greasing the baking tray
- 2 jars Sour cherries (each 720 ml)
- 50 g Cornstarch
- 2 tablespoons Sugar
- 1 packet Citroback (lemon aroma or zest)
- 1 liter Milk
- 60 g Sugar
- 2 packets Vanilla pudding powder
Instructions
- Preheat your oven to 175°C (convection/fan). Prepare a baking tray by greasing it well with butter or margarine to prevent the cake from sticking.
- In a large mixing bowl, beat the butter (or margarine), 175 g sugar, and the vanillin sugar together using an electric mixer until the mixture is light and creamy. This should take about 3-5 minutes.
- Add the eggs one at a time to the creamed mixture, beating well after each addition to ensure a smooth and even batter.
- In a separate bowl, combine the flour and baking powder. Sift the mixture to remove any lumps.
- Gradually add the flour mixture to the creamed mixture, alternating with 100 ml of milk. Begin and end with the flour mixture, mixing just until incorporated after each addition. Do not overmix.
- Spread the finished batter evenly onto the prepared, greased baking tray using a spatula or palette knife, ensuring the surface is smooth.
- Bake the cake in the preheated oven for 20-25 minutes, or until the surface is golden and a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool completely on the tray.
- While the cake is cooling, drain the sour cherries in a colander, reserving the juice in a bowl or measuring jug. Measure out 500 ml of the reserved cherry juice.
- In a small bowl, mix 5 tablespoons of the cherry juice with the cornstarch, stirring until smooth and lump-free.
- Pour the remaining cherry juice (from the 500 ml), 2 tablespoons sugar, and the contents of the Citroback packet (or lemon zest) into a saucepan, and bring to a boil over medium heat.
- Once boiling, stir in the cornstarch mixture continuously until the liquid thickens. This should happen quickly. Remove the pan from the heat and gently fold the drained cherries into the thickened, glossy sauce. Allow the cherry compote to cool slightly.
- For the vanilla pudding layer, mix the pudding powder and 60 g sugar with 100 ml of the milk in a bowl, whisking until smooth.
- In a separate saucepan, bring the remaining 900 ml of milk to a boil over medium heat, stirring frequently to prevent scorching.
- Once the milk is boiling, remove from the heat and quickly whisk in the pudding mixture. Return the pan to the heat and bring it briefly to a boil again, stirring constantly, until the pudding thickens.
- Let both the cherry compote and the vanilla pudding cool slightly, but do not allow them to set completely. They should still be spreadable.
- Using a spoon or piping bag, alternate spreading or piping wide strips of the cherry compote and vanilla pudding across the surface of the cooled cake, creating a striped pattern. Ensure the entire cake surface is covered.
- Place the finished cake in the refrigerator and let it chill for at least 4 hours to allow the layers to set and the flavors to meld.
- Optional: Before serving, whip 1 cup of heavy cream until stiff peaks form. Use a piping bag or spoon to decorate each cut piece with a dollop of whipped cream for an elegant presentation, if desired.
- Cut the cake into slices or squares and serve chilled. Enjoy your Sauerkirsch Vanille Schnitten!
Notes
For a truly striking presentation, use a piping bag to apply the cherry and vanilla layers in even, defined stripes. Citroback can be substituted with freshly grated lemon zest if unavailable. The cake tastes even better when made a day in advance, as this gives the flavors extra time to combine. Whipped cream is optional but adds an extra touch of elegance.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte
Nutrition
- Serving Size: 4 Portionen
- Calories: 350-450
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
