Cherry crumble cake

Name: Cherry crumble cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 2 Glasses (720 ml each) Cherries; 300 g Flour; 1/2 package Baking Powder; 175 g Sugar; 1 pinch Salt; 7-10 Tbsp pulp of 1 vanilla pod; 1 egg (size M); 125 g Butter; 450 ml Milk; 1 package Almond flavour pudding powder; 1-2 TABLESPOONS Breadcrumbs; 1 TABLESPOON Icing sugar; 7-10 Tbsp Fat and flour; 7-10 Tbsp Whipped cream, cherry and balm

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

2 Glasses (720 ml each) Cherries
300 g Flour
1/2 package Baking Powder
175 g Sugar
1 pinch Salt
7-10 Tbsp pulp of 1 vanilla pod
1 egg (size M)
125 g Butter
450 ml Milk
1 package Almond flavour pudding powder
1-2 TABLESPOONS Breadcrumbs
1 TABLESPOON Icing sugar
7-10 Tbsp Fat and flour
7-10 Tbsp Whipped cream, cherry and balm

Directions

1
Drain the cherries well on a sieve. For the crumbled dough, place flour, baking powder, 125 g sugar, salt, vanilla pulp, egg and fat in flakes in a large bowl. Work into a crumbled dough with your hands.
2
Stir 50 ml milk, pudding powder and 25 g sugar until smooth. Boil 400 ml milk. Stir in pudding powder, bring to the boil again while stirring and simmer for about 1 minute at low heat while stirring.
3
Take it off the stove. Put a good 2/3 of the dough into a greased springform pan (26 cm Ø) sprinkled with flour. Press down with floured hands to form a smooth dough base.
4
Sprinkle with breadcrumbs. Put the pudding on top and smooth it down. Spread cherries on it, sprinkle with remaining sugar and spread the rest of the dough with your hands as crumbles.
5
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 40 minutes. Remove from the oven and allow to cool on a rack. Remove from the mould. Dust with icing sugar.
6
Serve decorated with whipped cream, cherry and balm.