Description
Saftige Sauerkirschen versinken in zarter, vanilliger Rührteigschicht; goldbraun gebacken, locker und weich, mit feiner Süße und fruchtiger Säure – ein unwiderstehlicher Genuss für Augen und Gaumen.
Ingredients
Scale
- 200 g Butter or Margarine
- 175 g Sugar
- 1 packet Vanillin sugar
- 4 Eggs
- 250 g Flour
- 2 teaspoons Baking powder
- Fat, for greasing the baking tray
- 2 jars Sour cherries (720 ml each)
- 50 g Cornstarch
- 2 tablespoons Sugar
- 1 packet Citroback (lemon flavoring) or grated lemon zest
- 1 liter Milk
- 60 g Sugar
- 2 packets Vanilla pudding powder
Instructions
- Preheat your oven to 175°C (convection/air circulation). Grease a large baking tray generously with butter or margarine to prevent sticking.
- In a large mixing bowl, combine 200 g of room-temperature butter or margarine, 175 g sugar, and 1 packet of vanillin sugar. Beat the mixture with an electric mixer on medium speed until it becomes pale, creamy, and fluffy.
- Add the eggs to the butter mixture, one at a time, beating well after each addition. This ensures that the batter is smooth and well combined.
- In a separate bowl, mix together 250 g flour and 2 teaspoons baking powder. Gradually add the flour mixture to the wet ingredients, alternating with 100 ml of milk. Beat gently after each addition, just until a smooth, thick batter forms.
- Spread the batter evenly onto the prepared baking tray, using a spatula to create a smooth, level surface. Bake in the preheated oven for 20-25 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean. Remove the cake from the oven and let it cool completely on the tray.
- While the cake is cooling, drain the sour cherries over a bowl, reserving the juice. Measure out 500 ml of the cherry juice. In a small bowl, mix 5 tablespoons of the reserved juice with 50 g of cornstarch to make a smooth slurry.
- Pour the remaining cherry juice (from the measured 500 ml) into a saucepan. Add 2 tablespoons of sugar and 1 packet of Citroback (or the zest of a lemon). Bring the mixture to a boil over medium heat, stirring occasionally.
- Once the juice is boiling, stir in the cornstarch slurry. Continue to cook, stirring constantly, until the mixture thickens and becomes glossy. Remove from heat and gently fold in the drained cherries, mixing carefully so the fruit stays mostly intact. Set the cherry compote aside to cool slightly.
- To make the vanilla pudding, mix 2 packets of vanilla pudding powder and 60 g sugar with 100 ml of the 1 liter of milk. Whisk until smooth and free of lumps.
- Pour the remaining 900 ml of milk into a saucepan and heat until just boiling. Remove from heat briefly and stir in the pudding mixture. Return to the heat and bring to a gentle boil, whisking constantly, until the pudding thickens. Remove from heat and allow to cool slightly, stirring occasionally to prevent a skin from forming.
- Once the cake base has cooled, use a spoon to alternately place strips or dollops of the cherry compote and vanilla pudding lengthwise across the surface of the cake, creating a striped pattern. Use a spatula or knife to gently even out the layers if needed.
- Cover the assembled cake loosely with plastic wrap or foil and refrigerate for at least 4 hours to allow the layers to set and the flavors to meld.
- Before serving, optionally whip a cup (about 200 ml) of heavy cream until stiff peaks form. You can use a piping bag to decorate each slice with a swirl of whipped cream, or simply serve as is. Cut the cake into squares or slices and enjoy chilled.
Notes
For best results, let the cake chill thoroughly so that the layers set and are easy to slice. You can substitute Citroback with fresh lemon zest if you prefer a more natural flavor. The whipped cream topping is optional but adds a lovely finishing touch and extra indulgence. Serve the slices chilled for a refreshing treat, especially during warmer months.
- Prep Time: 10
- Cook Time: 20
- Category: Dessert 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
