Cherry Pudding Cake with Sour Cream

This Cherry Pudding Cake with Sour Cream is a delicious, layered dessert featuring a soft cake base, creamy pudding, and a sweet, tangy cherry topping. With a smooth, velvety cream filling and a hint of vanilla, this dessert is perfect for any occasion. It requires a little patience, as it needs to chill in the fridge, but the result is a refreshing, indulgent treat everyone will love!

Preparation Time: 20 minutes

Cook Time: 15 minutes

Chill Time: 3-4 hours

Total Time: 3 hours 35 minutes

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Ingredients:

For the Cake Base:

75g butter

75g sugar

1 packet of vanilla sugar

2 eggs

90g flour

1 packet of baking powder

Baking tin (24 cm)

For the Cream:

0.5 liters of milk

2 packs of pudding powder

2 tablespoons sugar

400g sour cream

For the Topping:

500g canned cherries

1 packet of pudding powder (for thickening)

Directions:

Prepare the Cake Base:

Preheat the oven to 180°C (350°F).

In a bowl, mix the butter, sugar, and vanilla sugar until smooth.

Add the eggs and continue mixing.

Sift the flour and baking powder into the mixture, then stir until combined.

Pour the batter into a greased 24 cm baking tin.

Bake for 15 minutes or until a toothpick comes out clean.

Allow to cool.

Prepare the Cream:

In a saucepan, heat the milk.

Add the pudding powder and sugar, stirring constantly until thickened.

Remove from heat and allow to cool slightly.

Once cooled, fold in the sour cream and mix until smooth.

Assemble the Cake:

Place the cooled cake base on a serving plate.

Spread the prepared cream over the cake, smoothing it into an even layer.

Prepare the Cherry Topping:

Drain the canned cherries and place them over the cream layer.

If desired, heat a small amount of juice from the cherries and mix with a packet of pudding powder to thicken, then drizzle over the cherries for extra shine.

Chill the Cake:

Place the assembled cake in the refrigerator for several hours or overnight to allow the flavors to meld and the cake to set.

Serve:

Once chilled, slice and serve as a refreshing dessert.

Serving Suggestions:

Pair with a scoop of vanilla ice cream for extra indulgence.

Serve with whipped cream or a dollop of Greek yogurt for added richness.

Enjoy with a warm cup of tea or coffee.

Top with fresh fruit or nuts for a crunchy contrast.

Serve at a family gathering or special event for a crowd-pleasing treat.

Cooking Tips:

Ensure the cake layer is fully cooled before adding the cream to prevent it from melting.

You can use fresh cherries instead of canned for a fresher taste.

If you prefer a firmer cream, use more pudding powder.

Nutritional Benefits:

Cherries provide antioxidants and vitamin C.

Sour cream adds a creamy texture and a dose of calcium.

This dessert is a great treat for those who enjoy a balance of sweet and tangy flavors.

Dietary Information:

Contains dairy (milk, sour cream).

Suitable for vegetarians.

Can be modified for gluten-free by using a gluten-free flour blend.

Nutritional Facts (per serving, approximate):

Calories: 250

Carbohydrates: 30g

Protein: 4g

Fat: 12g

Fiber: 2g

Sugar: 20g

Storage:

Store in the refrigerator for up to 3-4 days.

Can be frozen (without the cream) for up to 1 month.

Why You’ll Love This Recipe:

This cake combines the light texture of a sponge with the rich creaminess of pudding and the tangy flavor of cherries. It’s a simple yet indulgent dessert that’s perfect for any season and any occasion. Whether you’re serving it to family, friends, or guests, it’s sure to be a hit!

Conclusion:

This Cherry Pudding Cake with Sour Cream is a delightful and easy dessert that pairs creamy textures with the natural sweetness of cherries. With minimal prep time and a short baking time, it’s a great dessert to make ahead and chill for later. The combination of flavors and textures makes it irresistible, and the chill time only enhances the taste. Whether for a special occasion or just a sweet treat, this dessert is sure to impress!

Frequently Asked Questions (FAQs):

Can I use fresh cherries instead of canned?

Yes, fresh cherries work just as well! You may need to sweeten them slightly.

Can I make this cake gluten-free?

Yes, substitute the flour with a gluten-free flour blend.

How long should I chill the cake before serving?

Chill for at least 3-4 hours, or overnight for best results.

Can I use a different fruit for the topping?

Yes, you can use any fruit, such as strawberries, raspberries, or peaches.

How can I thicken the cream layer?

If you prefer a thicker cream, add a bit more pudding powder or reduce the milk slightly.

Can I make this cake dairy-free?

You can use dairy-free sour cream and milk alternatives like almond or oat milk.

Can I add nuts to the topping?

Yes, nuts like almonds or pistachios would make a great addition.

Can I freeze the cake?

The cake can be frozen, but the cream may not retain its texture after freezing.

How do I make the cream less sweet?

You can reduce the sugar in the pudding mixture to taste.

Can I make the cake the day before?

Yes, it’s actually best to make it a day ahead so the flavors have time to meld.