Cherry-coconut crumble cake

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash, stalk and stone the cherries. Mix pudding powder and 75 sugars. Stir with 100 ml nectar until smooth. Bring the rest of the nectar to the boil, remove from heat and stir in the pudding powder. Heat up again and cook for about 1 minute while stirring.

2. 2

   Stir in the cherries and set aside. Melt butter and let it cool down. Mix flour, grated coconut, 200 g sugar, vanillin sugar and salt. Add egg and liquid butter. First knead with the dough hooks of the Hnadrührgerätes then with the hands to crumbles. Put approx. 2/3 of the crumbles into a greased springform pan (26 cm Ø) and press it to a flat bottom. Place the cherry compote on the crumble base and smooth it down. Spread the rest of the crumbles on top. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) on the lower rack for 40-45 minutes.

3. 3

   Put approx. 2/3 of the crumbles into a greased springform pan (26 cm Ø) and press it to a flat bottom. Place the cherry compote on the crumble base and smooth it down. Spread the rest of the crumbles on top. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) on the lower rack for 40-45 minutes. Let cool on a cake rack. Decorate the cake with mint and dust with icing sugar

4. 4

   3 hours waiting time

Nutrition Facts

KCAL
380 kcal

CARBS
53 g

FATS
16 g

PROTEINS
4 g