Cherry cake with coconut crumbles

Ingredients

Directions

1. 1

   Wash, stalk and stone the cherries. Mix pudding powder and 5 tablespoons of sugar. Mix with 100 ml nectar. Bring 200 ml nectar to the boil. Add cherries and steam for 3-4 minutes. Add pudding powder and simmer for about 1 minute while stirring. Let cool down for about 15 minutes

2. 2

   Melt the fat at low heat. Mix 150 g flour, grated coconut and 50 g sugar. Add fat and work into crumbles with the dough hooks of the hand mixer

3. 3

   Grease a springform pan (26 cm Ø). Mix quark, egg, milk, oil, 50 g sugar and 1 pinch of salt. Mix 225 g flour and baking powder and knead in with the dough hooks of the hand mixer

4. 4

   Roll out the dough on a little flour and make it round (approx. 34 cm Ø). Line the mould with the dough and press down on the edge of the mould. Spread the cherry compote on the bottom. Lightly fold over the protruding edge of the dough. Spread the crumble on the cherries and the edge of the dough, rubbing between your fingers.

5. 5

   Bake in the preheated oven (electric cooker: 200 °C/circulating air:175 °C/gas: level 3) for approx. 25 minutes. Let them cool down. Dust with icing sugar