Description
Sauerkirsch – Vanille – Schnitten Rezept – Vanille-Kirsch-Schnitten, ein Rezept der Kategorie Backen süß und kuchen rezepte.
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, für die Form (fat, for greasing the pan)
- 2 jars Sauerkirschen (sour cherries), 720 ml each
- 50 g Speisestärke (cornstarch)
- 2 EL Zucker (tablespoons sugar)
- 1 packet Citroback (lemon zest flavoring) or fresh lemon zest
- 1 Liter Milch (milk)
- 60 g Zucker
- 2 packets Puddingpulver, Vanille (vanilla pudding powder)
- Optional: 1 cup heavy cream (for decoration)
Instructions
- Preheat your oven to 175°C (convection). Grease a large baking sheet or rectangular baking pan thoroughly with butter or margarine to prevent sticking.
- In a large mixing bowl, combine 200 g of softened butter or margarine, 175 g of sugar, and 1 packet of vanilla sugar. Using an electric mixer, beat the mixture until it becomes light and creamy, ensuring that the sugar is well incorporated.
- Add the eggs to the butter-sugar mixture one at a time. Beat well after each addition to ensure the mixture stays smooth and well combined.
- In a separate bowl, mix together 250 g of flour and 2 teaspoons of baking powder. Gradually add the flour mixture to the wet ingredients, alternating with 100 ml of milk. Begin and end with the flour mixture, mixing just until combined. Do not overmix the batter.
- Spread the batter evenly onto the prepared baking sheet using a spatula, making sure to cover the entire surface with an even layer.
- Place the baking sheet in the preheated oven and bake at 175°C for 20 to 25 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool slightly.
- While the cake is baking, drain the 2 jars of sour cherries, collecting the juice in a measuring jug. Measure out 500 ml (½ liter) of the cherry juice. In a small bowl, mix 5 tablespoons of the cherry juice with 50 g of cornstarch, stirring to create a smooth slurry.
- Pour the remaining cherry juice (after subtracting the 5 tablespoons) into a saucepan. Add 2 tablespoons of sugar and 1 packet of Citroback (or the zest of 1 lemon). Bring the mixture to a boil over medium heat, stirring occasionally.
- Once the juice is boiling, add the cornstarch slurry, stirring constantly to prevent lumps. Continue to cook and stir until the mixture thickens and becomes glossy. Remove from heat and gently fold in the drained sour cherries, ensuring they are evenly distributed throughout the compote. Set aside to cool slightly.
- For the vanilla pudding layer, in a small bowl, mix 2 packets of vanilla pudding powder and 60 g of sugar with 100 ml of milk until smooth. In a saucepan, bring the remaining 900 ml of milk to a boil over medium heat.
- Once the milk reaches a boil, remove it from the heat and quickly whisk in the pudding mixture, stirring constantly. Return the saucepan to the heat and bring back to a brief boil, stirring until the pudding thickens. Remove from heat and allow to cool for a few minutes, stirring occasionally to prevent a skin from forming.
- On the slightly cooled cake, alternate spooning stripes or sections of the cherry compote and the vanilla pudding across the entire surface, creating a striped or marbled pattern. Use a spatula to smooth the layers if needed.
- Cover the cake with plastic wrap or foil and refrigerate for at least 4 hours to allow the layers to set and the flavors to meld together. This also makes the cake easier to slice.
- Before serving, optionally whip 1 cup of heavy cream until stiff peaks form. Decorate each slice with a dollop of whipped cream for an extra touch of elegance, if desired.
Notes
For best results, ensure the cake is fully cooled before adding the cherry compote and pudding layers, so they don’t soak into the cake. You can use fresh sour cherries if available, adjusting the juice amount as needed. The cake is easiest to cut after several hours of chilling. If you can’t find Citroback, use finely grated lemon zest for a fresh citrus note.
- Prep Time: 10
- Cook Time: 20
- Category: Dessert Rezepte, 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