Cherry Cake with Vanilla Pudding Recipe

Preheat your oven to 175°C (347°F). Line a springform pan (about 26 cm or 10 inches in diameter) with baking paper or grease it lightly. This will prevent the cake from sticking and make it easier to remove after baking.

Step 2: Prepare the Egg Whites

Separate the eggs, placing the egg whites in one bowl and the yolks in another. Beat the egg whites until stiff peaks form, gradually adding 4 tablespoons of sugar as you beat. This creates a glossy, stable meringue that will help make the cake light and airy. Set the meringue aside.

Step 3: Make the Cake Batter

In a large mixing bowl, cream together the butter, 150 g sugar, and lemon zest until light and fluffy. This usually takes about 3-5 minutes using an electric mixer on medium speed.

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Add the egg yolks, one at a time, beating well after each addition to ensure they are fully incorporated.

Next, gradually add the flour and 5 tablespoons of milk, alternating between the two and mixing on low speed until just combined. Be careful not to overmix, as this can make the cake dense.

Gently fold in the beaten egg whites with a spatula, being careful to keep the mixture light and airy. This step is crucial for achieving the cake’s tender, melt-in-your-mouth texture.

Spread the cake batter evenly into the prepared springform pan, smoothing the top with a spatula.

Step 4: Prepare the Vanilla Pudding

In a small bowl, mix the vanilla pudding powder with 2 tablespoons of sugar and 3-4 tablespoons of milk until smooth and free of lumps. This mixture will serve as a thickening agent for the pudding.

In a medium saucepan, bring the remaining 450 ml of milk to a boil. Once boiling, stir in the pudding mixture, whisking constantly to prevent clumps from forming. Bring the mixture back to a boil and let it cook for about 1 minute until thickened. Remove from heat and let it cool slightly, stirring occasionally to prevent a skin from forming.

Step 5: Assemble the Cake

Pour the warm vanilla pudding over the cake batter in the springform pan, spreading it evenly with a spatula.

Evenly distribute the drained sour cherries over the pudding layer. The cherries will add a beautiful pop of color and a burst of tart flavor to the cake.

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Sprinkle the almond flakes generously over the top of the cherries. These will toast beautifully in the oven, adding a delightful crunch to each bite.

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Step 6: Bake the Cake

Place the assembled cake in the preheated oven and bake for approximately 1 hour, or until the cake is golden brown and a toothpick inserted into the center comes out clean. The pudding layer will set and the cake will rise beautifully around the cherries.

Step 7: Cool and Serve

Once baked, remove the cake from the oven and allow it to cool completely in the springform pan. This step is important as it allows the flavors to meld together and the cake to firm up.

Before serving, dust the top of the cake with a light sprinkling of powdered sugar for a beautiful finish. Slice and serve this luscious cake to enjoy its delightful layers of soft cake, creamy pudding, and tart cherries.

Tips for the Perfect Cherry Cake with Vanilla Pudding

Egg Whites: Make sure your mixing bowl and beaters are clean and free of any grease before beating the egg whites. This ensures the whites whip up properly.

Cherry Draining: Properly drain the cherries to prevent excess moisture from making the cake soggy.
Lemon Zest: The lemon zest adds a subtle brightness to the cake, but if you prefer a stronger citrus flavor, feel free to add a bit more.

Nutrition Information

Servings: 12 slices

Calories: Approximately 280 per slice
Total Fat: 15g
Saturated Fat: 8g

Cholesterol: 80mg
Sodium: 160mg
Total Carbohydrates: 33g

Dietary Fiber: 1g
Sugars: 20g
Protein: 5g