Cherry Pudding Cake, Cherry Cake
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the shortcrust pastry:
- 60 g suar
- 120 g butter
- 180 g flour
- 1 pinch (s) salt
For covering:
- 2 packs custard powder (vanilla flavor)
- 1 glass cherry (s)
- 1 pack cake topping
- 1 liter milk
- sugar
Print Recipe
Pin Recipe Instructions
- Mix the sugar, butter, flour and salt together, shape into a ball and let rest in the refrigerator for half an hour. Press the shortcrust pastry into a mold and bake in the preheated oven for about 20 minutes at 175 ° C until it is golden brown. Let the bottom cool down.
- Cook the pudding according to the instructions on the packet, let it cool down a little and place on the cake base. Drain the cherries and spread them on the cake, use the cherry juice for the cake topping. Put the icing on top and put it in the fridge (or if you have to go quickly, in the freezer).
- The cake can also be made with biscuit dough, I`ve tried both, I think it`s better with shortcrust pastry. I used a 26 springform pan, with a 28 simply 5 - 10 g more per ingredient for the shortcrust pastry.
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