Description
Zart-lockerer Vanilleteig trifft auf saftige Sauerkirschen. Goldgelb gebacken, duftet die Schnitte verführerisch und begeistert mit feiner Süße, fruchtiger Frische und buttrig-weicher Textur – ein unwiderstehlicher Genuss.
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 lemon flavoring (Citroback)
- 1 liter milk
- 60 g sugar
- 2 packets vanilla pudding powder
Instructions
- Preheat your oven to 175°C (convection/air). Prepare a baking tray by greasing it thoroughly with butter or margarine to prevent sticking.
- In a large mixing bowl, cream together 200 g of butter (or margarine), 175 g sugar, and the packet of vanillin sugar until the mixture is light and fluffy. This can be done with a hand mixer or stand mixer on medium speed.
- Add the eggs to the butter-sugar mixture one at a time, beating well after each addition to ensure each egg is fully incorporated before adding the next.
- In a separate bowl, mix together the flour and baking powder. Add this flour mixture to the wet ingredients in portions, alternating with 100 ml of milk. Mix gently after each addition until you have a smooth, even batter.
- Spread the prepared batter evenly over the greased baking tray, using a spatula to reach all corners and create a level surface.
- Place the tray in the preheated oven and bake for 20-25 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. Remove the cake from the oven and allow it to cool on a wire rack.
- While the cake is baking, drain the two jars of sour cherries, catching the juice in a bowl. Measure out 500 ml of the cherry juice. In a small bowl, mix 5 tablespoons of the juice with 50 g of cornstarch until smooth.
- Pour the remaining cherry juice (from the 500 ml), 2 tablespoons of sugar, and the packet of lemon flavoring (Citroback) into a saucepan. Bring the mixture to a boil over medium heat.
- Once boiling, quickly stir in the cornstarch mixture, whisking constantly to avoid lumps. Continue to cook and stir until the juice thickens and becomes clear. Remove the saucepan from the heat and gently fold in the drained sour cherries. Set aside to cool slightly.
- For the vanilla pudding layer, pour 100 ml of the 1 liter of milk into a bowl. Add 2 packets of vanilla pudding powder and 60 g of sugar to the milk, whisking until smooth with no lumps.
- Heat the remaining 900 ml of milk in a saucepan until just boiling. Remove from heat, then quickly whisk in the pudding mixture. Return the saucepan to the heat and bring the pudding back to a brief boil, stirring constantly until thickened.
- Allow both the cherry compote and vanilla pudding to cool for a few minutes, stirring occasionally to prevent a skin from forming.
- Using a spoon or piping bag, distribute stripes of the cherry compote and vanilla pudding alternately across the surface of the cooled cake. Be generous with the toppings and try to create even, neat stripes for an attractive appearance.
- Once topped, refrigerate the cake for at least 4 hours to allow the pudding and cherry compote to set properly and for the flavors to meld. This will also make cutting the cake into slices easier.
- Before serving, you may optionally whip one cup of heavy cream until stiff and pipe or spoon a dollop onto each slice for decoration. This step is optional, as the cake also looks beautiful without whipped cream.
Notes
For the best flavor, allow the cake to chill thoroughly so the layers can set and the flavors develop. You can substitute fresh cherries for the jarred ones when in season, adjusting the sugar to taste. If Citroback or similar lemon flavoring is not available, use the finely grated zest of one organic lemon. The cake slices beautifully when well-chilled and is perfect for parties or gatherings.
- Prep Time: 10
- Cook Time: 20
- Category: Dessert Rezepte, 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
