Cherry and blueberry cake with coconut crumbles
very easy
75 mins
75 mins
Ingredients
- 350 g Cherries
- 250 g Blueberries
- 500 ml Cherry nectar
- 1 package Pudding powder "Vanilla Flavor"
- 400 g Sugar
- 375 g soft butter
- 1 package Vanillin sugar
- 1 pinch Salt
- 4 Eggs (size M)
- 575 g Flour
- 1 package Baking Powder
- 125 g ground hazelnuts
- 150 ml Milk
- 100 g Coconut flake
- 7-10 Tbsp Icing sugar
- 7-10 Tbsp Fat and flour
Directions
- 1
Wash the cherries, drain and stone them. Sort blueberries, wash and drain well. Mix 50 ml cherry nectar with pudding powder. Bring 450 ml cherry nectar to the boil with 50 g sugar.
- 2
Take the pot from the stove and stir in the pudding powder. Simmer for about 3 minutes while stirring. Stir in cherries and blueberries, fill into a bowl and let cool down for about 20 minutes.
- 3
Cream 225 g sugar, 250 g butter, vanillin sugar and salt with the whisk of the hand mixer. Stir in the eggs one after the other. Mix 375 g flour, baking powder and hazelnuts and stir into the butter-egg mixture with the milk.
- 4
Spread the dough on a greased baking tray (34 x 38 cm) dusted with flour. Carefully spread the compote on the dough, leaving about 1 cm of edge free all around. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see
- 5
manufacturer) for about 15 minutes.
- 6
In the meantime, knead 125 g sugar, 125 g butter, 200 g flour and grated coconut into crumbles. Take the cake out of the oven and spread the crumbles on top. Continue baking at the same temperature for about 20 minutes.
- 7
Take out and let it cool down on a cake rack. Dust with icing sugar before serving. Whipped cream tastes good with it.
Nutrition Facts
300 kcal
32 g
16 g
4 g
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