Preheat the oven to 350°F.
Start by making the red berry compote. Caramelize ½ cup sugar in a saucepan.
Mix the cornstarch with 5 tablespoons of cherry nectar.
Deglaze the caramel with ⅔ cup cherry nectar and lemon juice. Let it simmer, stirring constantly, until the caramel dissolves. Stir in the cornstarch mixture and bring to a boil again. Add the berries, bring to a boil, and simmer for 3 minutes. Let the compote cool.
Now onto the pudding. Mix the instant pudding powder with 3 tablespoons of sugar and 5 tablespoons of milk until smooth.
Bring 1 ¾ cups milk to a boil in a saucepan, stir in the pudding mix, and let it simmer for 1 minute while stirring constantly. Remove the pudding from the heat and let it cool.
Place the flour for the yeast dough in a bowl and make a well in the center.
Warm the milk until lukewarm and dissolve the yeast and ⅓ cup sugar in it. Pour the yeast mixture into the well in the flour and let the pre-dough rise, covered, in a warm place for 15 minutes.
After rising, add ½ cup softened butter, ⅓ cup sugar, eggs, and a pinch of salt to the pre-dough and knead well. Let the dough rise again, covered, for 1 hour.
In the meantime, prepare the streusel. Knead 1 ½ cups flour, ⅓ cup sugar, and ⅓ cup butter together.
Grease a deep baking sheet and roll out the yeast dough in it. Press ½ cup butter in pieces into the dough.
Stir the pudding again and spread it in alternating dollops with the red berry compote on the dough. Finally, sprinkle the streusel over the cake.
Bake the red berry bars for 30-40 minutes. Let them cool and cut into bars.
