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Cherry Cake with Sprinkles and Vanilla Pudding
Ingredients:
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For the Pudding:
- 500 ml milk
- 1 packet vanilla pudding powder (approximately 40 g)
- 40 g sugar
For the Dough:
- 300 g flour
- 150 g sugar
- 1 pinch salt
- 150 g cold butter, cut into small pieces
- 1 egg
For the Filling:
- 700 g cherries, pitted
- 30 g sugar
- 1 packet vanilla sugar
For the Sprinkles:
- 200 g flour
- 100 g sugar
- 100 g cold butter, cut into small pieces
Preparation:
- Prepare the Vanilla Pudding:
- In a medium saucepan, heat 400 ml of the milk until it is nearly boiling. In a small bowl, mix the vanilla pudding powder with the sugar and the remaining 100 ml of cold milk until smooth. Add the pudding mixture to the hot milk and bring to a boil, stirring constantly until it thickens. Set aside to cool.
- Prepare the Dough:
- In a large bowl, mix together the flour, sugar, and salt. Add the cold butter pieces and the egg. Use your hands or a pastry cutter to work the mixture into a smooth dough. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Prepare the Filling:
- In a bowl, mix the pitted cherries with the sugar and vanilla sugar. Set aside.
- Prepare the Sprinkles:
- In a bowl, mix the flour and sugar. Add the cold butter pieces and use your fingers to work the mixture into a crumbly texture.
- Assemble the Cake:
- Preheat your oven to 180°C (160°C fan-forced). Grease a baking sheet or a tart pan.
- Roll out the chilled dough on a floured surface and place it on the prepared baking sheet, forming a small edge.
- Spread the cooled vanilla pudding evenly over the dough.
- Evenly distribute the cherry mixture over the pudding.
- Sprinkle the crumble mixture over the cherries.
- Bake:
- Bake in the preheated oven for about 45 minutes, or until the sprinkles are golden brown.
- Cool and Serve:
- Allow the cake to cool before serving.
Enjoy your cherry cake with sprinkles and vanilla pudding!
For more details, visit the full recipe