Your very special cherry pudding birthday cake

piece of super moist cherry cake with a cup of fresh brewed coffee
piece of super moist cherry cake with a cup of fresh brewed coffee
Hello girl, yesterday was your fist birthday. So of course I was making a cake for you. As you were tired and had to take your nap, we could not show you the cake in time. But today I don't want to miss out to present you your very first official birthday cake from your uncle to you. I am looking forward for decades of further birthdays for you that will follow this one and I hope that I can be there with you and give you your birthday cake year after year. I hope you had a great party and a good nap :). Here is your cake and here is how I made it:


Shortpastry

  • 160 g flour
  • 1 egg
  • 65 g sugar
  • 65 g butter
  • Tip of the knife baking powder
  • 3 drops of vanilla concentrate

For the filling
  • 400 g vanilla pudding 
(as we don't have pudding powder over here, i was making my own pudding, find the recipe here. If you have the powder, just take the powder and follow the instructions on the packaging).

For the crumbs:
  • 100 g flour
  • 60 g butter
  • 50g sugar
  • 500 g cherries
  • 2 tea spoons of lemon
  • Zest of half a lemon

Mix the pastry ingredients together and work it to a evenly and silky smooth pastry. Butter out a cake form and lay out the pastry in the cake form. This pastry is very soft and a bit difficult to work with, I don't actually roll it out but I just put it in the pan and press it on the floor and the walls with my hands.
Now prepare the pudding following the package instructions or with my recipe over here and pour the pudding on top of the pastry.
Cake floor with the pudding mix poured out
Cake floor with the pudding mix poured out
Wash / clean the cherries,cut them in half, take out the stones and pour off the juices. Then lay out the cherries on the pudding mixture.
cherries laid out on the pudding mixture
cherries laid out on the pudding mixture

Take all the ingredients for the crumbs, mix them together, and distribute them roughly evenly over the cherries.
crumbs distributed evenly over the cake
crumbs distributed evenly over the cake
Pop the cake in a preheated oven and bake it at 180°C for about 40 - 45 minutes, check that the crumbs on the cake are evenly brown everywhere.
But now, we hope you will enjoy your cake and happy birthday from your shushu and from your ayi...
at

12 comments:

  1. AnonymousSeptember 9, 2012 at 5:37 AM

    Lekker! Looks so freshly baked from the professional cake shop. So, my birthday is coming very soon, I was wondering what kind of cake you would make for your sister in law? :) - NG

    ReplyDelete
  2. Foodzeit BloggerSeptember 9, 2012 at 6:10 AM

    Ahh, sis in law, what is your favorite fruit again? Pleeeeease don't say Durian hehe

    ReplyDelete
  3. AnonymousSeptember 9, 2012 at 8:07 AM

    yaaaaaa...only the recipe with pic, make sure next time we meet, I want the real one :p
    anyway...xiexie shushu & eryi :)

    ReplyDelete
  4. Foodzeit BloggerSeptember 9, 2012 at 8:25 AM

    不用客气妹妹. How awesome would it be if I can put it up here on the blog and you could eat it at home? Good idea. Yeah next time I make you a real one, maybe :) hehe.

    ReplyDelete
  5. AnonymousSeptember 10, 2012 at 1:44 AM

    I love cheesecake, but what I would like to have on my birthday this year is appeltaart (dudok.nl) and vlaai (http://www.multivlaai.nl/). Can't wait for your next birthday cake :) - NG

    ReplyDelete
  6. RoseSeptember 10, 2012 at 3:23 AM

    nice.. very soon, you will be busy baking cake for everyone.... tomorrow is NG's birthday lol... btw, did you use the fresh cherry?

    ReplyDelete
  7. Foodzeit BloggerSeptember 10, 2012 at 6:08 AM

    @NG: Appeltaart and Vlai, noted that one down already. But honestly, let’s not get greedy, one cake for one b’day, all right? Yeah, cheesecake and sorts are some of my favorite cakes but they are difficult to make for me because sour creams, whipped cream, cottage cheese and similar fresh food items are rare and REALLY expensive to get over here and even more difficult to make on my own. But I will have an eye open for those and eventually I make you an Apple tart that you really would enjoy ;). I give it my best shot. Actually I made one recently with rum raisins. That was not so bad. But as the floor of the cake had a bit of a strange taste (guess the baking soda was bad). So I want to make it again before I post that one…

    @Rose: Haha, I will let everybody draw a number and get in line. Your poor sister will have to eat cake every day that god gives us. But then I think that she won’t be complaining with that destiny… Yes I did use fresh cherries, I was really lucky to get some nice ones for not too much money. But you can take the canned type if they are out of season. Drain them well (you can even incorporate the juice in the pudding if you like) and follow the recipe…

    ReplyDelete
  8. ireneSeptember 10, 2012 at 6:26 AM

    well, for now perhaps it's best for me to eat on each one of your behalf;) while sipping some coffee in the afternoon or tea in the late eve, i can enjoy the cake for all of u! until you all taste the real one...till then, just close your eyes and imagine, it's as good as it gets:)

    ReplyDelete
  9. MezzNovember 6, 2012 at 12:13 AM

    Aww...such a beautiful ode to supertoddler K...brought a tear to my eye...yummy cherry cake...lucky Irene x

    ReplyDelete
  10. Foodzeit BloggerNovember 6, 2012 at 6:16 AM

    Tears of joy or tears of pain? haha. It was delicious though, i have to admit :)

    ReplyDelete
  11. RoseNovember 25, 2012 at 9:36 PM

    Hello to our German MasterChef, if I bake this cake the night before, will it still be nice to serve the following evening?

    ReplyDelete
  12. Foodzeit BloggerNovember 26, 2012 at 2:49 AM

    Yes yes you can keep this one overnight and many evenings after it will still taste very nice now worries. Just find a cold place to store it if you do so...

    ReplyDelete