preparation

First, make the pudding for the filling. Mix the powder with 40g of the sugar and stir in about 150ml of the milk until smooth. Bring the remaining milk and sugar to a boil, remove from the heat, and whisk in the pudding mix. Simmer for about a minute over medium heat, stirring continuously to prevent a skin from forming. Once lukewarm, stir in the sour cream, if desired.

Now preheat the oven to 180°C (top and bottom heat). Place all the ingredients for the base in a bowl and mix with your hands. Spread the batter into a greased springform pan and press firmly into the pan. Prick the base several times with a fork. Pre-bake for 15 minutes on the middle rack of the oven.

Wash and pit the fresh cherries (drained cherries from a jar will also work).

Combine 150g of flour with myAROMA cinnamon and sugar, butter, and myAROMA vanilla using a dough hook and process to form crumbles.

Spread the vanilla pudding evenly over the pre-baked cake base. Spread the cherries and then the crumbles over the pudding. Bake the cake on the middle rack for about 25 minutes, until the crumbles are golden brown. Serve with whipped cream or vanilla ice cream.