Cherry sour cream sheet cake – a layered dream
This sheet cake has everything a good cake needs – juicy cherries and a delicious custard sour cream cream on a fluffy base.
INGREDIENTS
FOR THE BASE
250 g soft butter
180 g sugar
1 packet of vanilla sugar
4 eggs
200 g flour
2 tsp baking powder
some butter for the mold
FOR THE TOPPING
500 ml milk
2 packets of vanilla pudding powder
4 tbsp sugar
400 g sour cream
2 jars of morello cherries (drained weight: 350g per jar)
2 packets of red cake glaze
PREPARATION
Step 1
For the base, mix the butter with the types of sugar, gradually stir in the eggs. Mix the flour with the baking powder, add to the dough and mix. Grease a tray with a high edge (39x26x4 cm). Preheat the oven to 180 degrees (fan oven: 160 degrees). Put the dough in, smooth it out and bake in the preheated oven for about 20 minutes. Allow to cool briefly.
Step 2
For the topping, put the milk, vanilla pudding powder and 4 tablespoons of sugar in a saucepan and bring to the boil while stirring constantly. As soon as the pudding boils and thickens, remove it from the heat and stir every 2 minutes so that no skin forms. Allow to cool for about 10 minutes. Put the sour cream in a bowl and add the lukewarm pudding. Stir briefly, then pour onto the dough base and smooth it out.
Step 3
Drain the morello cherries into a sieve, collecting the juice. Spread the morello cherries on the still warm pudding. Put the red cake glaze in a pot, add 250ml of the collected cherry juice and 250ml water and mix with the cake glaze. Prepare the cake glaze according to the instructions on the packet and pour over the cake. Let the cake cool and let the glaze set.
