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
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.