Ingredients:
100 g butter
125 g sugar
1 – 2 tbsp sugar
1 packet of vanilla sugar
1 pinch of salt
2 eggs (M)
100 g flour
2 teaspoons baking powder
500 g sour cherries
1 packet of vanilla flavored cooking pudding powder
0.5 l milk
400 g sour cream
1 packet of cake icing
0.250 l cherry nectar
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Preparation:
Preparation time: 40 minutes (plus 35 minutes baking time)
Mix butter, 125 g sugar, vanilla sugar and salt until fluffy. Stir in eggs one at a time. Mix the flour and baking powder and stir in. Pour the dough into a greased springform pan (24 cm ø) and pre-bake for 15 to 20 minutes (electric stove: 180 °C, circulating air: 160 °C, gas: level 2).
Meanwhile, wash, stem and stone the fresh cherries (drain the cherries well from the jar and collect the juice). Mix the pudding powder, 2 tablespoons sugar and 6 tablespoons milk until smooth. Bring the remaining milk to the boil. Stir in the mixed pudding powder and bring to the boil. Stir the sour cream into the still hot pudding.
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