Cherry Pudding Cake, Cherry Cake

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:

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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