Servings: 8
Calories: 400kcal
Ingredients
Pastry cream
- 1 bag vanilla sugar
- 100 g sugar
- 1/2 l (whole) milk
- 4 egg yolks
- 50 g vanilla pudding powder ((my bag was 53g – fully used))
Dawn
Cake pan
- 2 sheets puff pastry
- 1 tbsp apricot jam
- 1 tbsp water
Instructions
Creme patissière or baking cream
- Take your measuring cup and fill with half a liter of milk
- Put the milk in the bowl. Keep a little milk left over (1dl max is enough).
- Add the sugar and vanilla sugar.
- Warm the milk. Stir occasionally so that the sugars dissolve well and do not burn.
- Meanwhile, crack 4 eggs. Add the egg yolks to the excess milk in the measuring cup.
- Also add the vanilla pudding powder in the measuring cup. Stir well until everything is incorporated into the milk and egg yolks.
- When the milk is (almost) boiling you can add the remaining porridge from the measuring cup. Keep stirring well. If the porridge gets hot enough it will form a bond. Then take it off the heat for a while. Keep stirring constantly until the pastry cream takes its final shape.
- Once the cherry puree is formed you may also add the cherries.
- Let cool!
Dawn
- Take the goblet of cherries. Pour the juice into a bowl using a strainer. Set the cherries aside.
- Add the 100g of sugar.
- Add the bag of vanilla pudding powder.
- Again, reheat – stirring frequently. The moment a porridge forms remove from the heat. Keep stirring constantly until you get a whole mass.
- Let cool.
Dough
- ROl out the dough and place it in your pie pan. Press well along the sides and remove excess dough.
- Pierce enough holes in the dough. This prevents the dough from rising too much.
- You can now spread the cooled pastry cream on the cake. Using a spatula, you can spread it evenly.
- On top spread the cooled cherry porridge. Again, using a spatula, spread the cherries evenly. Careful but don’t turn it into a cherry puree.
- Now take your 2nd dough and cut it into 1 cm strips. Start in the middle.
- Now place the strips on your cake. Start from the top left with 1 horizontal followed by 1 vertical. And work your way down to the right.
- Place the strips liberally OVER the edges then later you can use your fingers to press down and push off the excess dough with your fingers.
Baking
- Bake in oven at 180°C for 45 minutes.
Voedingswaarden
Calories: 400kcal | Carbohydrates: 47g | Protein: 22g | Fat: 14g