Vanilla and Cherry Slices
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 3 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g mararine, soft
- 175 grams sugar
- 20 g suar
- 70 g suar
- 2 packs vanilla sugar
- 4 egg (s)
- 250 g flour
- 2 teaspoon, heaped baking powder
- 1 liter milk
- 2 glasses sour cherries (70 ml each)
- 4 tablespoon cornstarch
- 2 packs custard powder (vanilla flavor)
- 30 g flaked almonds
- 200 g cream
Print Recipe
Pin Recipe Instructions
- Stir the fat, 175 g sugar and 1 sachet vanilla sugar until creamy. Mix in the eggs one by one. Mix the flour and baking powder and briefly stir in 10 tablespoon milk. Spread the dough on a baking sheet lined with baking paper. Bake in a hot oven (top / bottom heat: 200 ° C, gas: level 3) for about 20 minutes. Let cool down.
- Drain the cherries, collecting the juice. Measure out 1/2 liter of juice. Bring the juice and 20 g sugar to the boil. Mix the cornstarch with a little water until smooth, stir into the juice and bring to the boil. Add the cherries. Mix about 10 tablespoon milk, 70 g sugar and the custard powder until smooth. Bring the rest of the milk to the boil, stir in the mixed pudding powder and bring to the boil.
- Spread the cherries and the pudding on the cake in strips (lengthways or crossways) while still hot. Chill for approx. 2 hours. Toast the almond flakes.
- Beat the cream with the rest of the vanilla sugar until stiff. Cut the cake into pieces and decorate with almonds and cream.
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