Cherry Cream Cake

Summary

Prep Time	30 mins
Total Time	1 hr 30 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the dough:

For covering:

Instructions

Knead all ingredients for the dough, wrap in foil and place in the refrigerator for approx. 1 hour.
In the meantime, mix 1 1/2 packets of pudding powder with a little cherry juice. Put the cherries and the rest of the juice in a saucepan, bring to the boil, bind with the pudding powder and let the mixture cool.
Line a springform pan with a diameter of approx. 26 cm with baking paper. Mix the sour cream with the cream until smooth. Add the sugar, the rest of the custard powder and the egg. Roll out the dough thinly between two sheets of parchment paper. Cover the springform pan with it and pull up one edge. Spread the cherry mixture on the dough base and then spread the cream mixture on top.
Bake the cake in a preheated oven, fan-assisted 160 degrees for approx. 40 minutes. Let cool in the mold. Then carefully take it out and remove the baking paper.
Dust the cake with powdered sugar before serving.

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