Summary

Ingredients

For the dough:

• 65 g butter
• 65 g suar
• 160 g flour
• 1 packet vanilla sugar
• 1 egg (s)
• 0.5 teaspoon ½ baking powder

For the filling:

• 0.5 liter ½ milk
• 2 packs custard powder
• 200 g suar
• 4 cups sour cream, 200 g each
• 1 cup red jelly or cherry jelly, approx. 500 g

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Instructions

1. Knead the ingredients for the base together. Chill briefly. Roll out and put in a greased springform pan. Form a border of approx. 3 cm. Pre-bake in an oven preheated to 175 degrees for 15 minutes. Remove.
2. Cook a pudding from milk and pudding powder according to the instructions on the package. Stir in the sugar and sour cream. Put the mixture on the baked base in the springform pan. Bake at 175 degrees for another 45 minutes until the cake turns color. Take out and let cool a little in the tin. Then spread the grits on the cake. Chill the cake overnight.
3. We like cherry compote best. But of course you can prepare the cake just as well with normal red grits. Many use the blind baking method when prebaking a shortcrust pastry. I do not think it is necessary here.