Cherry cake with butter-coconut crumbles

Ingredients

Directions

1. 1

   Wash and stone the cherries. Mix pudding powder and 50 g sugar, stir with 100 ml nectar. Bring 200 ml nectar to the boil, add the cherries and cook for 3-4 minutes. Remove the pot from the heat, stir in the pudding powder and simmer for 1 minute while stirring. Pour compote into a bowl, cover with foil and set aside. Melt the fat in a pot, let it cool down a little.

2. 2

   Mix 150 g flour, grated coconut and 50 g sugar in a bowl. Add fat and knead into crumbles with the dough hooks of the hand mixer. For the quark and oil dough, whisk egg, milk, oil, quark, salt and 50 g sugar until smooth. Mix 225 g flour and baking powder. Add and knead to a smooth dough with the dough hooks of the hand mixer. Grease a springform pan (26 cm Ø). Roll out the dough round (approx. 32 cm Ø) on a work surface dusted with flour. Line a springform pan with the dough and press it to the edge. Stir the compote once more, put it on the bottom and smooth it down. Fold the protruding edge of the dough over the cherries. Spread the crumbles on the cherries and dough. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes.

3. 3

   Line a springform pan with the dough and press it to the edge. Stir the compote once more, put it on the bottom and smooth it down. Fold the protruding edge of the dough over the cherries. Spread the crumbles on the cherries and dough. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes. Let cool on a cake rack. Serve dusted with icing sugar. Whipped cream tastes good with it

4. 4

   waiting time approx. 2 hours