Sour Cherry Pie with Curd Cream

Brush the rolled out yeast dough with melted light butter, sprinkle with breadcrumbs. Place the well-drained sour cherries not too close together on the rolled-out dough. Cover thickly with curd cream. Beat sugar, butter, egg yolks with a pinch of salt until creamy, stir in curd cheese, add sauce powder, whipped cream and spices. Make a vanilla pudding according to the basic recipe (reduced amount of milk!), cool and add to the curd cream form.

As a last step, whip the egg whites until stiff and stir them in. Bake the cake for 35 min at medium heat. Cool.

Cover with a jelly glaze. Soak gelatin in a tiny bit of cherry juice, then heat with remaining juice. Just before it gels, frost the cake with it.

Jelly glaze made from cherry jelly is just as tasty: cook according to instructions (reduce amount of water!) and cover the cake with it just before it gels.

Baking time: 30-40 min. Temperature: 180 °C -200 °C

Light, fluffy and fruity, this cake is exceptionally fine fresh from the stove.

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