Cherry and Cream Topping Cake

In German it is called Kirsch-Schmand-Kuchen. 

The problem in other countries may be the "Schmand". It is not Sour Cream - it is not Creme fraiche. It has a little less fat than Creme fraiche, but use it or if available the Creme fraiche leger.

The cherry filling in the middle if this cake is so smooth. It is cooked with Vanilla pudding powder.

Recipe for a 28 cm round loose bottom cake tin:

Dough:

80 g butter, 75 g sugar, 1 egg, 200 g flour, 1/2 tsp baking powder

Cherry filling:

1 jar of cheeries in juice, 1 Package Vanilla pudding powder

Topping:

400 g Creme fraiche, 200 g double cream,1 egg, 1 package vanilla pudding powder, 80 g sugar

Use a kitchen machine and pulse the shortcrust pastry. Put it in a greased cake tin and push the dough up the sides. Poke holes with a fork in.

Use a bit of the cherry juice and mix in the pudding powder. Bring the other liquid to a boil, add the mix and cook it until it thickened. Get the cherries in and cool it down complerely. 

Pour on top of the dough.

Mix creme fraiche with egg, sugar and pudding powder and beat the double cream to stiff peaks. Fold in the mixture and place on top of the cherries.

Preheat the oven 180 C and bake for 40 to 45 min.