Black Forest cherry crumble from tin

Name: Black Forest cherry crumble from tin
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 750 ml Milk; 1 cube (42 g) Yeast; 550 g Flour; 150 g + 3 tablespoons sugar; 2 packages Vanillin sugar; 15 g Cocoa powder; 1 pinch Salt; 175 g soft butter; 1 egg (size M); 1 TABLESPOON cherry brandy; 1 package Pudding powder "Vanilla Flavor"; 2 (720 ml each) Glasses of morello cherries; 7-10 Tbsp Flour; 7-10 Tbsp Grease

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 24

750 ml Milk
1 cube (42 g) Yeast
550 g Flour
150 g + 3 tablespoons sugar
2 packages Vanillin sugar
15 g Cocoa powder
1 pinch Salt
175 g soft butter
1 egg (size M)
1 TABLESPOON cherry brandy
1 package Pudding powder "Vanilla Flavor"
2 (720 ml each) Glasses of morello cherries
7-10 Tbsp Flour
7-10 Tbsp Grease

Directions

1
Warm 250 ml milk lukewarm and measure 100 ml. Crumble yeast into the milk and dissolve while stirring. Mix 450 g flour, 100 g sugar, 1 packet vanilla sugar, cocoa and salt in a bowl and press a depression in the middle. Pour in the yeast milk and mix with some flour from the rim. Cover with some flour and let it rise for about 15 minutes. Melt 100 g butter in a saucepan.
2
Add the egg, butter and the remaining warmed milk and knead to a smooth dough using the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 30 minutes. Mix 100 g flour, 50 g sugar, 1 packet of vanilla sugar, kirsch and 75 g butter first with the dough hooks of the hand mixer, then with your hands to form crumbles. Put the crumbles in a cool place. Bring 450 ml milk and 3 tablespoons sugar to the boil, stir in the mixed powder. Let simmer for about 1 minute while stirring. Remove the pudding from the stove and let it cool down lukewarm while stirring occasionally. Knead the dough and roll out rectangularly (approx. 32 x 39 cm) on a floured work surface. Place the dough on the greased fat pan of the oven and spread with the pudding cream. Let the dough rise for about 30 minutes. Drain the cherries in a sieve. Spread the cherries first, then the crumbles on the cake and bake in the middle of the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes.
3
Remove the pudding from the stove and let it cool down lukewarm while stirring occasionally. Knead the dough and roll out rectangularly (approx. 32 x 39 cm) on a floured work surface. Place the dough on the greased fat pan of the oven and spread with the pudding cream. Let the dough rise for about 30 minutes. Drain the cherries in a sieve. Spread the cherries first, then the crumbles on the cake and bake in the middle of the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes. Remove the cake from the oven, allow to cool and cut into pieces. Whipped cream tastes good with it
4
waiting time approx. 1 1/4 hours