Fruit Cake with Sour Cream

Ingredients

• 0.5 l milk
• 1 pack pudding powder vanilla flavor, for cooking (for 500 ml liquid)
• 3 EL Sugar
• 1 glass bright red cherries
• 1 can apricots
• 200 g blackcurrants (red and black)
• 1 cup sour cream
• 1 egg yolk
• 50 g sugar
• 1 EL cornstarch
• 500 g flour
• 30 g yeast
• 1 tsp sugar
• 2 EL lukewarm milk
• 125 g melted butter
• 1 egg
• 100 g sugar
• 1 pack vanilla sugar
• 0.25 l milk
• 1 pinch salt
• 0.5 lemon zest

Instructions

1. 1.

   Sift the flour into a bowl and press a shallow depression in the center. Crumble the yeast and add it with the sugar, lukewarm milk, and a little flour to the depression. Mix into a pre‑starter and dust a thin layer of flour over it. Cover and let rise at a warm place for about 20 minutes. Add the remaining ingredients and stir from the middle with a wooden spoon until all the flour is incorporated and a smooth dough forms. Transfer to a lightly floured surface, knead well until the dough is smooth and elastic, return to the bowl, cover again and rest for another 30 minutes.

2. 2.

   Roll the dough to the size of the baking tray and lay it on a greased pan. Shape an edge and let rest covered again. Strip stems from blackcurrants, rinse briefly and pat dry on kitchen paper. Drain cherries and apricots.

3. 3.

   Cook milk, pudding powder, and sugar according to package instructions, remove from heat and cool. Spread evenly over the dough. Preheat oven to 200°C. Arrange fruit over the pudding. Mix sour cream with egg yolk, sugar, and cornstarch and spread over the fruits. Bake on the middle rack for about 40 minutes, covering with foil if needed.

4. 4.

   Remove the cake from the oven, let cool and serve.