Summary

Ingredients

• 500 ml milk
• 1 packet custard powder (vanilla flavor)
• 2 tablespoon sugar
• 250 g flour
• 185 g butter
• 150 grams sugar
• 1 egg (s)
• 1 teaspoon Baking powder
• 2 packs vanilla sugar
• 1 glass sour cherries
• 5 tablespoon heavy cream
• 100 g almond slivers
• 2 tablespoon breadcrumbs
• Butter for the mold
• Flour for the work surface

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Instructions

1. Prepare a pudding from sugar, milk and vanilla pudding powder according to the package instructions and let it cool, stirring occasionally. Drain the sour cherries.
2. Knead the flour with 125 g butter, 70 g sugar, egg baking powder and vanilla sugar and make a shortcrust pastry. Wrap in foil and put in the refrigerator for about 30 minutes.
3. Preheat the oven to 180 ° C. Cover the bottom of a springform pan (26 cm) with baking paper and cover the bottom and the edge with shortcrust pastry. Scatter the breadcrumbs on the bottom and distribute the cherries on top. Spread the pudding on top.
4. Melt the remaining butter in a saucepan and add the remaining sugar with the cream and the nuts, stir everything well and distribute it on the cake. Bake for about 50 minutes. Let the cake cool down well after baking!