Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Beat the cream with the rest of the vanilla sugar until stiff. Cut the cake into pieces and decorate with almonds and cream.