Summary

Ingredients

• 200 g butter or mararine
• 200 g suar
• 1 packet vanilla sugar
• 2 medium egg (s)
• 250 g wheat flour
• 1 ½ teaspoon, leveled baking powder
• 1 glass sour cherries
• 1 packet vanilla pudding powder
• 50 grams sugar
• possibly apple juice, currant juice or multivitamin juice

For the sprinkles:

• 150 g desiccated coconut
• 250 g sour cream
• 50 grams sugar

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Instructions

1. Grease and crumble the bottom of a rectangular springform pan (28 x 18 cm) or a round springform pan (26 or 28 cm). Preheat the oven to top / bottom heat around 180 ° C or hot air around 160 ° C.
2. Make a batter from butter or margarine, sugar and vanilla sugar as well as eggs, flour and baking powder, this is quite tough. Pre-bake the dough for about 25-30 minutes.
3. Put the cherries in a sieve and collect the juice from them. You need 400 ml of juice, if the cherry juice is not enough, add apple juice or other juice. Cook the pudding according to the package instructions, but with 50 g sugar and 400 ml juice. Then fold in the cherries.
4. Mix the desiccated coconut with sour cream and sugar, this is best done with the dough hook of the hand mixer.
5. Carefully distribute the pudding with the cherries on the pre-baked base, the mixture should no longer sink into the dough, then crumble the coconut crumble on top.
6. Bake the cake in about 25 minutes, the coconut tips can do a little bit
7. turn light brown.
8. Note:
9. I bake the cake in a 28 cm springform pan, because a glass of cherries is not enough for me,
10. I fill it up with a cup of other red berries. B. frozen red currants or raspberries in the freezer.
11. Of course, you can also use a portion of the cherries from a second glass.
12. Do not cut the cake until it has cooled completely so that the pudding layer is really firm.