Cherry Juice – Pudding Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 5 egg (s)
- 5 tablespoon water, hot
- 175 g flour
- 150 grams sugar
- 1 packet vanilla sugar
- 2 teaspoons, leveled baking powder
For covering:
- 1 liter cherry juice
- 2 packs pudding powder, vanilla
- sugar
Print Recipe
Pin Recipe Instructions
- Mix the water, eggs, sugar and vanilla sugar until frothy. Fold in the flour mixed with baking powder. Spread evenly on a baking sheet lined with baking paper. Bake at 220 ° C for about 10 minutes.
- Boil pudding with cherry juice. Spread the cooled pudding cream on the cooled cake batter.
- Let the cake stand in the refrigerator overnight so that the custard cream sets properly.
- Tip:
- You can also take a glass of cherries and fill the juice from the glass up to a liter with cherry juice. After the pudding has cooked, fold in the cherries and then pour the mixture on the bottom.
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