Summary

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

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Instructions

1. 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.
2. 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.
3. Preheat the oven to 180 ° C.
4. 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.