Summary

Ingredients

• 4 egg (s)
• 150 grams sugar
• 2 packs vanilla sugar
• 200 g butter
• 200 g flour
• 3 teaspoons baking powder
• 750 ml milk
• 2 packs custard powder (vanilla flavor)
• 2 cups sour cream (00 ml each)
• 2 egg yolks
• 1 glass sour cherries, drained
• 250 g strawberries
• 100 g blueberries
• 50 g currants
• 2 kiwi (s)
• 2 nectarine (s)
• 250 ml apple juice
• 250 ml water
• 2 pack cake icing, clearer
• 2 tablespoon sugar

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Instructions

1. Melt the butter for the base and let it cool down. Beat eggs, sugar and vanilla sugar until frothy. Add the butter. Mix the flour and baking powder and fold lightly into the cream.
2. Spread the dough on a baking sheet lined with baking paper (with a frame). Bake in the middle of the preheated oven at 180 ° C (top / bottom heat) for 15 minutes.
3. Mix the pudding powder with 70 ml milk. Then bring the remaining milk to the boil with 4 tablespoons of sugar. When the milk boils, stir in the mixed pudding powder and stir vigorously for 2 minutes, let cool down a little. Stir in the sour cream and egg yolks.
4. Spread the cream on the base, pour the drained sour cherries onto the pudding mixture and bake at 180 ° C (top / bottom heat) for another 15 minutes. Let the cake cool, cover with foil (so that no skin forms) and chill overnight in the refrigerator.
5. For the topping, wash, peel and core the fruit, cut into wedges and cover the cake with it. Prepare the icing according to the instructions on the packet with a mixture of apple juice and water and distribute it over the fruit. Whipped cream can be served with it.