Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 3 hrs 10 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
Ingredients- 150 g pumpernickel
- 1 glass morello cherries, large glass
- 4 teaspoons, heaped cornstarch
- 3 tablespoon, leveled sugar
- 1 packet custard powder, vanilla, for cooking
- 0.5 liter ½ milk
- 200 g cream
- 1 pack cream stabilizer
- 1 packet vanilla sugar
- Chocolate sprinkles, to decorate
Print Recipe
Pin Recipe Instructions
- Put the pumpernickel in a plastic bag. Either simply crumble with your hands or with a rolling pin. Then fill the bottom layer in a bowl.
- Bring the cherries to the boil with the juice, stir in the sugar. Stir in the cornstarch mixed in cold water and bring to the boil briefly. Fill immediately onto the pumpernickel layer. Shake the cherries with a fork to mix them with the pumpernickel. Cool for about 10-20 minutes and allow to set so that the following layer of pudding does not mix with the cherry layer, but lies on top.
- Boil the vanilla pudding with 500 ml milk according to the instructions on the packet and top up as the next layer.
- Let everything cool in the bowl for approx. 2 hours.
- As far as you can prepare the layered pudding the day before.
- Whip the cream with vanilla sugar and cream stiffener until stiff and apply to the cool pudding. Then decorate with sprinkles or something similar.
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