- 1 Portion of the best German cake
- 3 ¼ cups milk
- 5 tablespoons sugar
- 6 tablespoons vanilla corn starch (or corn flour in which you will also add one vanilla)
- 2 tablespoons butter
- Or 1 portion of pastry cream
- 10 tablespoons cherry (black) stewed fruit jam cherry marmalade or sour cherry stewed fruit jam
- 100 gr. couverture in pieces (optional)
Here we go!
- Prepare the cream: keep ½ cup of the milk and dissolve the corn starch and sugar, and then put the rest on heat to boil.
- As soon as it starts boiling, add the dissolved corn starch and stir well until it sets.
- Add the butter, stir and cover with a transparent film to avoid a rind on top and let it cool naturally.
- Prepare the cake mixture according to the recipe; put it in a buttered and floured loaf pan, with no hole in the centre, 24-25 cm.
- Add jam or marmalade scoops here and there on top of the mixture.
- Do exactly the same thing with the cream (some cream can be left out, as there may be more ingredient than the one poured in the loaf pan).
- Sprinkle the couverture pieces here and there, randomly.
- Bake the cake in a pre-heated oven for about 50 minutes in 180 degrees.
- Once taken out of the oven, leave it for 10 minutes to cool and turn the loaf pan upside down, so as to serve in a platter.
A few more secrets
Be extra careful during baking; let it take its full baking time, I believe 50 minutes are fine. Once you sink a knife blade inside a non-creamy part of the cake and the blade comes out clean, then you know for sure it’s ready.
This dessert becomes quite moist and remains this way until the following day.