Cherry sour cream sheet cake recipe


For the ground:
250g butter
200g flour
200g sugar

4 egg(s)
2 teaspoons of baking soda
2 packs of vanilla sugar

For the filling:
625 ml milk
2 packs of vanilla pudding powder for cooking

2 cups of sour cream
2 egg yolks
2 glasses of sour cherries

For covering:
2 packs of cake icing


Mix the ingredients for the base and spread the dough onto a baking tray lined with baking paper. Bake at 180 °C top and bottom heat for 15 minutes.
Prepare a pudding with the 625 ml milk (note: do not use the amount of milk stated on the package!) and the 2 packets of pudding powder according to

the package instructions (with sugar, see package). When the mixed pudding powder is added to the milk, stir a lot and it will thicken straight away. Allow to cool slightly, but not for too long, otherwise there will be lumps in the mixture. Stir in the sour cream and egg yolk and spread over the base. Spread the

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