Cherry cake with pudding, through the cake batter you swirl pudding and cherries. A full taste, nice as a pastry, but also as a dessert.
This month, I also participated in the food blogswap and I was assigned to the blog of Ellouisa's cooking (Dutch blog). After I found out I decided to surf straight to her blog to see what recipe I would choose. She's written a lot of recipes so that was even difficult. Finally, I had two recipes that made my tastebuds go crazy: the blissful sinful chocolate caramel cake or the cherry cake with pudding. But for the blissful chocolate caramel cake you really have to have something to celebrate like a birthday party. And our middle child indeed had his birthday, but by then I would be to late to post. But I put it on my bucket list to try sometimes.
So I decided to bake the delicious cherry cake with pudding. And I made it as a dessert for Easter. Because a cake can be delicious as dessert. And certainly with all the allergies and intolerances that are in my family (and not only with me), the cherry cake would be just great for everybody.
What I liked in this recipe is that even the pudding was made from scratch. The cake is thus completely homemade. And honestly, therefor it just got it's delicious flavor. And although it seems all very workable, believe me that isn't the case. The cake was ready to bake in the oven within half an hour.
- Use the ingredients for the cake batter at room temperature. Then you get the most airy cake
- By adding the maizena to the cherries the cherries drop less quickly into the pastry.
- The cake contains less butter and oil is used instead. This makes the cake moist and flavorful.
It's a good taste!
Recipe Cherry cake with
Cherry cake with pudding
- 130 grams sugar
- 1 teaspoon vanilla extract
- 75 grams butter room temperature, unsalted
- 50 ml sunflower oil
- 3 eggs size L
- 200 grams flour
- 8 grams baking powder
- 100 ml milk
- 250 milk whole
- 2 egg yolks size L
- 1 teaspoon vanilla extract
- 55 grams sugar
- 20 grams maizena
- 350 grams cherry in a can or jar, without pit
- 1 teaspoon maizena
- 2 tablespoons almond shivers
- Preheat the oven to 180 degrees Celsius
- Grease the spring form (diameter 26 cm) with butter and sprinkle with flour. Take the acces flour out. Put baking paper on the bottom of the tin.
- Put the milk with the vanilla extract in a pan and boil on low heat.
- Meanwhile, beat the egg yolks in a bowl until they are light yellow and frothy.
- Mix the maizena through the egg yolks with sugar.
- Sprinkle the hot milk into a thin dribble into the bowl with egg yolks (do not pour the milk too fast or you'll get lumps) while stirring with a whisk.
- Then pour everything back into the pan and cook again on low heat. Keep stirring with a whisk.
- Let it simmer on low heat as you keep stirring, until you can dip a wooden spoon into the cream and draw a line with your finger in the pudding layer and the line won't immediately flush. That will take about 2-3 minutes.
- Pour the cream into a bowl, press a plastic foil on top (so you do not get a sheet) and put in a bowl of cold water so that it cools down quickly.
- Let the cherries leak out, but catch the juice.
- Put the cherries in a pan and measure 50 ml of cherry juice.
- Mix the cold cherry juice with the maizena and pour it with the cherries.
- Put on low heat and bring to the boil while stirring gently (otherwise the cherries will break). Cook for 1 minute on low heat.
- Put the pan with cherries in a cold bowl of water.
- ix in a bowl the flour with the baking powder.
- Mix in another bowl the butter, oil and sugar for about 3 minutes until it is airy.
- Add the vanilla extract and the eggs while mixing. Do not add the next egg until the first one is incorporated.
- Put the mixer on low speed and add 1/3 of the flour mixture, then half the milk, 1/3 flour mixture, remaining milk and the rest of the flour. Turn off the mixer when the flour is mixed.
- Spoon the cake batter into the spring form.
- Put the pudding in a piping bag and spread bubbles of cream in the batter (in different places).
- Spoon the cherries across the batter. Try to divide as much as possible.
- Sprinkle with almond shavings.
- Put in the oven and bake for 40 minutes.
- Remove from the oven and leave for 5 minutes. Take the cake out of the spring form and let it cool on a wire rack.
- Store the cake until use in the refrigerator.