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Ingredients
Dough:
5 eggs
120 g sugar (3/5 cup)
A pinch of salt
1 pack vanilla sugar (8 g, 2 teaspoons)
170 g flour (1 1/5 cups)
1 teaspoon baking powder
2 tablespoons warm water
Baking tin: 18 x 28 cm ( 7 x 10.5 inches)
170 °C (338 °F) top and bottom heat for 25 – 30 minutes
Cherry Pudding:
Collect the juice from a glass of sour cherries.
250 ml kirsch (1 cup)
20 g cornstarch (2 heaped tablespoons)
50 g sugar (1/4 cup)
cherry or strawberry jam
Cream:
300 g cream cheese (1 1/5 cups)
250 ml whipping cream (1 cup)
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