Step 1

Prepare a 13 x 9 pan or a 9 inch springform pan. Mix all the ingredients for the shortcrust pastry base in a mixing bowl and knead quickly to form a smooth dough. Shape into a disk. Place in the fridge for at least 30 minutes.

Step 2

For the filling, cook the vanilla pudding. To do this, mix the milk, pudding powder ( or cornstach and vanilla), salt and sugar in a saucepan. Bring to a boil while stirring and simmer for about 1 minute. Pour the pudding into a bowl and cover with cling film. Let it cool down completely.

Step 3

Meanwhile, roll out the shortcrust pastry into a rectangle and place in the lined baking pan. Press up the pastry on all sides and cut off the excess.

Step 4

Now stir cooled down vanilla pudding together with the sour cream using a whisk, and pour on the shortcrust pastry in the mold and smooth it out. Top with drained cherries. Bake the cake in the oven at 160 C / 320 F circulating air in the lower third for about 60 - 70 minutes or until just set. The exact baking time depends on your oven. Leave to cool completely.

Step 5

Store in the fridge and remove from the fridge about 1 hour before serving.