Cherry and coconut crumble thaler

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Line a baking tray (approx. 35 x 40 cm) with baking paper. Mix 60 g flour, grated coconut and 1 teaspoon baking powder. Add butter in flakes and work everything into crumbles first with the dough hooks and then briefly with your hands

2. 2

   Mix quark, milk, oil, egg, sugar, vanilla sugar and salt with the whisk of the hand mixer. Mix 300 g flour and 1 packet of baking powder and knead into the mixture with the dough hooks of the hand mixer

3. 3

   divide the dough into 8 or 16 pieces and form oval talers (approx. 12 or 8 cm Ø) with lightly floured hands

4. 4

   Place 4 large or 8 small thalers on the tray. Spread half of the jam on top, sprinkle half of the coconut crumble on top. Bake in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for about 25 minutes. Spread the rest of the taler with the rest of the jam, sprinkle with the rest of the coconut crumbs and bake in the same way. Let the thalers cool down. Whipped cream tastes good with it

5. 5

   Tips for crumble cake

6. 6

   Delicious variations: mix a little cinnamon, lemon peel, vanilla or bitter almond aroma into the crumbles. Or replace about half of the flour with ground almonds, hazelnuts or walnuts

7. 7

   This keeps crumble cakes fresh for longer: after cooling, store in aluminium foil or well-sealing plastic tins

Nutrition Facts

KCAL
360 kcal

CARBS
36 g

FATS
21 g

PROTEINS
5 g