Summary

Ingredients

• 250 g butter
• 1 pinch (s) salt
• 285 g suar
• 2 packs vanilla sugar
• 4 egg (s)
• 400 g flour
• 0.5 ½ pack baking powder
• 3 tablespoon cocoa powder
• 5 tablespoon milk
• 900 ml milk
• 1 kg cherry (s)
• 60 g cornstarch
• 4 tablespoon kirsch
• 600 ml cherry juice
• 2 packs custard powder, vanilla flavor (for 1/ l milk for boiling)
• 250 g whipped cream
• 1 pack cream stabilizer
• Lemon balm to decorate
• Fat for the drip pan

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Instructions

1. Mix the soft fat, salt, 200 g sugar and 1 sachet vanilla sugar until creamy. Mix in the eggs one by one. Mix the flour, baking powder and cocoa, stir in alternately with 5 tablespoons of milk. Spread the dough on a greased drip pan and bake in a preheated oven at 175 ° C for 25 - 30 minutes. Let cool down.
2. Wash, stem and stone the cherries. Mix the starch, kirsch and 4 tablespoons of cherry nectar until smooth. Bring the remaining nectar and 25 g sugar to the boil. Stir in the starch, simmer for about 1 minute. Stir in the cherries. Let cool down. Place the compote on the cake in strips, leaving spaces free.
3. Mix 100 ml milk, pudding powder and 60 g sugar until smooth. Bring the rest of the milk to the boil and remove from the stove. Stir in the mixed pudding powder, bring to the boil and simmer for about 1 minute while stirring. Place the custard in the spaces between the cake.
4. Chill for approx. 2 hours. Whip the cream until stiff, pour in 1 sachet of vanilla sugar and cream setting agent. Cut the cake into 24 pieces. Decorate with a dollop of cream and lemon balm leaves.