Cherry Cake with Icing

A great cake recipe for any occasion:

Rinse cherries, drain and remove stones. Cream together shortening, sugar and lemon zest. Fold in eggs a little at a time. Mix flour and baking powder and stir into egg mixture. Grease baking tray and sprinkle with breadcrumbs. Spread the batter evenly on it, then spread the cherries evenly on top and press them in lightly. Bake in a heated oven (electric 200 °C , gas mark 3) for about 20 minutes. Cool down afterwards.

For the butter cream, mix the pudding powder and two tablespoons of milk until smooth. Bring the rest of the milk to the boil and stir in the pudding powder and sugar. Boil briefly, cool and cover with foil to prevent a skin from forming.

Beat butter and powdered sugar until creamy. Fold in pudding by tablespoonfuls. Spread the buttercream on the cake and let it cool for about an hour.

For the icing, stir together cherry juice and cake glaze until smooth. Bring to a boil while stirring, cool briefly and spread by tablespoonfuls over the buttercream. Set aside to cool for another 20 minutes. Slice into triangles just before serving. The cake will yield about 40 pieces.

Instead of fresh cherries, you can also use a jar of morello cherries (680 ml).

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