Cherry crumble cake

AUTHOR
Andrew Gay
DIFFICULTY
easy
RATING
4 4
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 1
  • 1 cube (42 g) Yeast
  • 75 g Sugar
  • 1/4 l Milk
  • 80 g Butter or margarine
  • 500 g Flour
  • 1 egg (size M)
  • 7-10 Tbsp grated rind of 1 untreated lemon
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Grease
  • 1.25 kg Sour cherries
  • 175 g Butter or margarine
  • 250 g Flour
  • 200 g Sugar
  • 1 package Vanillin sugar
  • 7-10 Tbsp Icing sugar

Directions

  1. 1

    Preparation. Crumble the yeast into a small bowl. Mix with 1 teaspoon of sugar and 5 tablespoons of lukewarm milk. Leave to rise in a warm place. Melt the fat and add the rest of the milk.

  2. 2

    Put flour, egg, remaining sugar, lemon peel and salt in a bowl. Add yeast dough and lukewarm milk-fat mixture. Mix with the dough hooks of the hand mixer to a soft yeast dough.

  3. 3

    Cover and leave to rise in a warm place for about 30 minutes. In the meantime wash, clean, stone and drain the cherries. Heat the fat for the crumbles. Mix flour, sugar and vanillin sugar in a bowl.

  4. 4

    Add hot fat and work everything into coarse crumbles. Grease a baking tray. Knead the yeast dough again and roll out on the baking tray. Spread cherries on top and sprinkle evenly with the crumbles.

  5. 5

    Let it go for another 10-15 minutes. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 35-40 minutes. Let cool and serve dusted with icing sugar. Results in about 24 pieces.

Categories & Tags

Cakes & PastriesexoticCakeCake