Summary
| Prep Time | 30 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 500 ml milk
- 1 packet custard powder, vanilla
- 2 tablespoon sugar
- 250 g flour
- 185 g butter
- 150 grams sugar
- 1 egg (s)
- 1 teaspoon Baking powder
- 2 packs vanilla sugar
- 1 glass sour cherries
- 5 tablespoon heavy cream
- 2 tablespoon breadcrumbs
- 100 g almond slivers
- Butter, for the mold
- Flour for rolling
Print Recipe
Pin Recipe Instructions
- Cook a pudding from milk, pudding powder and sugar and let it cool. Knead the flour with 125 g butter, 70 g sugar, the egg, the baking powder and the vanilla sugar quickly and make a shortcrust pastry. Wrap in foil and let rest for 30 minutes.
- Drain the sour cherries. Grease the bottom of a springform pan and place the rolled-out shortcrust pastry on top. Pull up one edge. Scatter the breadcrumbs on the floor, then the cherries and top the pudding on the floor.
- Preheat the oven to 180 ° C.
- Melt the remaining butter and stir in the remaining sugar, cream and almond slivers. Pour the mixture on the cake and bake in the oven for about 50 minutes.
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