Schmand Cake with Cherries

Ingredients

2 sticks plus 2 tbsp250 gunsalted butterSoftened. German butter is unsalted and has about 82 percent fat. In the US use unsalted butter (European-style unsalted butter is closest); in the UK, unsalted butter.
1 cup210 ggranulated sugar
4 tspvanilla sugar2 packets; 1 packet = 2 tsp (8 g). Sugar flavored with vanillin (artificial vanilla), sold in small packets of about 8 g. In the US use 1 tsp vanilla extract plus 2 tsp sugar for each 8 g packet; in the UK, vanilla sugar sachets, or 1 tsp vanilla extract plus 2 tsp sugar per sachet.
4large eggsAt room temperature
2 cups240 gall-purpose flourIn German recipes plain flour means soft wheat flour Type 405 unless stated otherwise. In the US use all-purpose flour; in the UK, plain flour.
1 tspbaking powderGerman baking powder is sold in 15 g packets, each meant for about 500 g (4 cups) of flour. In the US and the UK use baking powder, 1 tbsp plus ¾ tsp per 15 g packet.

3 cups700 mlmilk
2 packetscustard pudding powderVanilla. A packet of flavored starch (about 37 g) that is cooked with 2 cups (500 ml) of milk and sugar into a thick pudding. In the US use about ⅓ cup (40 g) cornstarch plus 1 tsp vanilla extract per packet; only when the recipe cooks it with milk as a pudding, one box of cook-and-serve vanilla pudding mix (not instant) per packet, with the recipe's sugar reduced because the mix is sweetened. In the UK use custard powder, about 40 g per German packet (it is unsweetened, so it swaps 1:1 by weight).
¾ cup150 ggranulated sugar
2 ½ cups600 gschmand (thick sour cream)A thick cultured cream with about 20 to 24 percent fat, richer than American sour cream. In the US use full-fat sour cream, or half sour cream and half crème fraîche; in the UK, soured cream mixed with an equal amount of crème fraîche.
1 jarmorello cherriesSour cherries, usually bought in jars in their juice. In the US use jarred morello cherries, or canned tart cherries in water (not pie filling); in the UK, jarred morello cherries.

2 packetsclear cake glazeA powder that sets fruit juice or water into a clear glaze over fruit tarts. In the US use clear cake glaze powder (sold online), or fruit juice thickened with about 1 tbsp cornstarch per cup; in the UK, quick-set cake glaze sachets, or fruit juice thickened with about 1 tbsp cornflour per 250 ml.
sugar for the glazeA little
cherry juice or water
heavy creamWhipped. German cream for whipping has about 30 to 32 percent fat. In the US use heavy cream or heavy whipping cream; in the UK, whipping cream (double cream also works but whips faster, so watch it).
cherries
pistachiosChopped

Preheat the oven to 350°F (180°C) convection (fan). Grease a rectangular springform pan or line the bottom with parchment paper.
Beat the butter with the sugar & vanilla sugar vigorously for a few minutes.
Add the eggs one at a time, beating well after each one.
Mix the flour & baking powder and add them to the batter. Mix in briefly, then pour the batter into the pan. Smooth the top and bake for 15 minutes.

Cook the pudding according to the packet directions.
Stir the schmand into the hot pudding.
As soon as the base has finished baking, take the cake out of the oven, top it with the warm schmand cream and the cherries, then bake again for about 15 minutes.
After baking, let the cake cool completely in the pan.

Cook the clear cake glaze according to the packet directions, pour it over the cake and let it set.
Spoon the whipped cream into a piping bag fitted with a star tip and pipe it on top. Garnish with chopped pistachios.

From German Pastry Chef. Full recipe with photos: germanpastrychef.com/recipes/schmand-cake-with-cherries/