Vanilla cherry cake with vanilla custard

Name: Vanilla cherry cake with vanilla custard
Ingredients: 4 eggs; 150 g sugar; 1 packet vanilla sugar; 200 g flour; 2 tablespoons oil; 1 pinch baking powder; 1 pinch salt; 1 teaspoon oil for the pan; 1 tablespoon flour for the pan; 2 egg yolks; 250 ml milk; 50 g sugar; 20 g cornstarch; 1 vanilla pod; 250 g pitted cherries; 2 tablespoons sugar

Dessert - Vanilla cherry cake with vanilla custard by Doina L. - Recipia

Vanilla cherry cake has a light egg sponge with a little flour and a thick vanilla custard cooked in milk. The pitted cherries sit in the gaps between the lines of custard and bake together with the sponge until they soften. I choose dark, firm cherries, because the soft ones break when I remove the pits. Preparation: 20 minutes. Cooking: 56 minutes. Resting: 60 minutes. Total time: 136 minutes. Servings: 8. About 335 kcal and 8 g protein per serving.

Ingredients

For the sponge

4 eggs
150 g sugar
1 packet vanilla sugar
200 g flour
2 tablespoons oil
1 pinch baking powder
1 pinch salt
1 teaspoon oil for the pan
1 tablespoon flour for the pan

For the custard

2 egg yolks
250 ml milk
50 g sugar
20 g cornstarch
1 vanilla pod

For decoration

250 g pitted cherries
2 tablespoons sugar

Preparation

1. Wash the cherries, remove the pits and sprinkle them with 2 tablespoons sugar. Leave them to drain. 2. For the custard, bring the milk to a simmer with 50 g sugar and the vanilla pod over low heat for 5 minutes, until it starts to boil. 3. Rub the egg yolks with 20 g cornstarch. Gradually pour the hot milk over them, stirring constantly, then return to low heat and stir for 3 minutes, until it thickens to a thick cream. 4. Let the custard cool for at least 30 minutes. 5. Separately, beat 4 eggs with 150 g sugar, the vanilla sugar and the pinch of salt for about 8 minutes, until fluffy and doubled in volume. 6. Gradually add 2 tablespoons oil, stirring constantly. At the end add 200 g flour sifted with the baking powder. 7. Pour the mixture into a round pan greased with oil and dusted with flour. Put the pan in the oven preheated to 180°C and bake for 20 minutes. 8. Take the sponge out of the oven and spread the custard in circles with a piping bag, leaving space between them. In the remaining spaces, place the cherries drained of their juice. 9. Lower the oven to 160°C and leave the cake for 20 more minutes, until lightly browned at the edges. 10. Cut into portions once it has cooled completely, about 30 minutes.

Notes

The cake keeps covered in the fridge for up to 3 days. Sour cherries can be used instead, in the same amount, but the taste comes out more sour. Cherries with a lot of juice must be drained well on a sieve, otherwise they make the sponge wet in the oven. If the sponge comes out thicker than usual, check the pan, because in a smaller one the layer is thicker and needs more time. The cake contains gluten, eggs and milk. It goes well with a cup of black tea.