This delightful Cherry Cake with Sprinkles and Vanilla Pudding combines the tartness of cherries with the smoothness of vanilla pudding, all topped with buttery sprinkles. It’s a perfect dessert for any occasion and a sure favorite for anyone who loves a balance of flavors and textures.
Ingredients:
For the Vanilla Pudding:
- 500 ml milk
- 1 packet vanilla pudding powder (approximately 37-40 g)
- 40 g sugar
For the Dough:
- 300 g all-purpose flour (Mehl)
- 150 g sugar
- 1 pinch of salt
- 150 g cold butter, cubed
- 1 egg
For the Filling:
- 700 g cherries, pitted (fossilized)
- 30 g sugar
- 1 packet vanilla sugar (approximately 8-10 g)
For the Sprinkles (Streusel):
- 200 g all-purpose flour (Mehl)
- 100 g sugar
- 100 g cold butter, cubed
Instructions:
1. Prepare the Vanilla Pudding:
- Mix the Ingredients: In a small bowl, combine the vanilla pudding powder and 40 g of sugar. Gradually add about 100 ml of the milk to the mixture, stirring until smooth and lump-free.
- Cook the Pudding: In a saucepan, heat the remaining 400 ml of milk until it begins to simmer. Pour the vanilla pudding mixture into the saucepan while continuously stirring. Cook the pudding over medium heat, stirring constantly, until it thickens and begins to bubble. Once thickened, remove it from the heat and cover it with plastic wrap to prevent a skin from forming. Let it cool to room temperature.
2. Prepare the Dough:
- Combine Dry Ingredients: In a large mixing bowl, combine the flour, sugar, and a pinch of salt.
- Add the Butter: Add the cold, cubed butter to the dry ingredients. Use your fingertips or a pastry cutter to rub the butter into the flour mixture until it resembles coarse crumbs.
- Incorporate the Egg: Add the egg to the mixture and knead gently until a dough forms. Be careful not to overwork the dough; it should be smooth and pliable. Wrap the dough in plastic wrap and refrigerate for about 30 minutes.
3. Prepare the Filling:
- Prepare the Cherries: If using fresh cherries, wash, pit, and drain them well. If using canned cherries, drain them thoroughly.
- Sweeten the Cherries: In a mixing bowl, combine the cherries with 30 g of sugar and the packet of vanilla sugar. Stir gently to coat the cherries evenly. Set aside.
4. Prepare the Sprinkles (Streusel):
- Mix the Ingredients: In a medium bowl, combine the flour, sugar, and cold, cubed butter.
- Form the Streusel: Use your fingertips or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse crumbs. These crumbs will become the crunchy streusel topping for the cake.
5. Assemble the Cake:
- Preheat the Oven: Preheat your oven to 180°C (350°F). Grease and flour a 9-inch (23 cm) springform pan.
- Roll Out the Dough: On a lightly floured surface, roll out the chilled dough to fit the bottom and about 1 inch up the sides of the springform pan. Press the dough into the pan and up the sides evenly.
- Add the Pudding: Pour the cooled vanilla pudding over the dough in the pan, spreading it evenly with a spatula.
- Add the Cherries: Spread the prepared cherries evenly over the vanilla pudding layer.
- Add the Streusel: Sprinkle the streusel mixture evenly over the cherries, covering the entire surface.
6. Bake the Cake:
- Bake: Place the assembled cake in the preheated oven and bake for 45-50 minutes, or until the streusel topping is golden brown and the filling is set.
- Cool: Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes. Then, carefully remove the springform ring and let the cake cool completely on a wire rack.
7. Serve and Enjoy:
- Once the cake has cooled, slice it into generous portions and serve. This cherry cake is delicious on its own or with a dollop of whipped cream on the side. The combination of the tender crust, creamy vanilla pudding, tart cherries, and crunchy streusel makes every bite a delightful experience.
Tips for Success:
- Using Canned Cherries: If you use canned cherries, ensure they are well-drained to avoid excess moisture in the cake, which could make the crust soggy.
- Making the Dough: If the dough seems too dry when kneading, you can add a small splash of cold water, a teaspoon at a time, until it comes together. If it’s too sticky, add a little more flour.
- Streusel Consistency: The streusel topping should be crumbly, not too dry or too wet. If it’s too dry, add a little more butter; if too wet, add a bit more flour.
- Serving Suggestions: This cake is perfect for any occasion. Serve it with a scoop of vanilla ice cream, a drizzle of warm custard, or a simple dusting of powdered sugar.
This Cherry Cake with Sprinkles and Vanilla Pudding is a classic that never fails to impress. Whether it’s a weekend treat or a dessert for a special gathering, this cake is sure to become a family favorite!
