Name: Black Forest pudding sheet cake: a dessert that's addictively good
Prep time: 65 min
Cook time: 65 min
Total time: 65 min
Yield: 12
Ingredients: 350 g plain flour; 175 g cold butter, cut into cubes; 100 g granulated sugar; 1 egg; 1 teaspoon baking powder; pinch of salt; 1 package vanilla pudding (approx. 37 g powder); 800 ml milk; 60 g granulated sugar; 400 g pitted cherries (fresh, frozen or canned – well drained); 50 g butter; 50 g granulated sugar; 50 g plain flour; 50 g crushed nuts (walnuts or hazelnuts); whipped cream; vanilla ice cream

Preparation procedure

Preparing the dough Sift the flour, baking powder and salt into a bowl. Add the cold butter and quickly work it into the dry mixture until fine crumbs form. Sprinkle in the sugar, add the egg and work into a firm dough. If it's too dry, add a tablespoon of cold water. Wrap in plastic wrap and chill in the fridge for 30 minutes.
Cooking the pudding Pour 800 ml of milk into a saucepan, add the sugar and bring to a boil. Mix the pudding powder into a small amount of milk and pour into the boiling milk. Cook, stirring constantly, for 2–3 minutes until the cream thickens. Remove from the heat and let cool slightly. Optionally stir in the rum.
Preparing the base Roll out two thirds of the chilled dough and transfer to a 30×40 cm baking sheet lined with parchment paper. Create a low edge.
Assembling the cake Spread the slightly cooled pudding over the dough. Evenly scatter the cherries.
Crumb topping Mix the butter, flour, sugar and nuts. Work into a crumbly topping and spread it over the surface of the cake.
Baking Bake in an oven preheated to 180 °C for about 40 minutes, until the crumb topping turns golden. Let cool partially so the pudding sets, then slice.

Quick info

Servings: 12 servings

Prep time: 25 minutes

Baking time: 40 minutes

Total time: 1 hour 5 minutes

Tips for better results

Always thaw frozen cherries and dry them well so they don’t make the dough soggy.
For a more pronounced flavor, add a little lemon or orange zest to the pudding.
You can enrich the crumb topping with a pinch of cinnamon or cocoa.
If you want a firmer cake, let it rest for 30 minutes after baking.

Notes

Store the cake in the refrigerator and consume within three days.
To reheat, use the oven (approx. 120 °C, 10 minutes) so the pastry stays crisp.

Black Forest pudding sheet cake: a dessert that's addictively good recept

For 12 portions

Ingredients

Dough:

Pudding filling:

optional: 30–50 ml rum

Cherries:

Crumb topping:

For serving (optional):

Preparation procedure

Quick info

Tips for better results

Notes

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