Cherry crumble cake

Name: Cherry crumble cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 375 g Butter or margarine; 500 g Flour; 300 g Sugar; 1 knife tip Cinnamon; 50 g crushed almonds; 1 pinch Salt; 500 g (720 ml) cherries or 1 glass of morello cherries; 250 ml Milk; 250 g Schmand; 1 package Vanillin sugar; 1 package Pudding powder "Vanilla Flavor"; 7-10 Tbsp Sugar crystals; 7-10 Tbsp Grease

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

375 g Butter or margarine
500 g Flour
300 g Sugar
1 knife tip Cinnamon
50 g crushed almonds
1 pinch Salt
500 g (720 ml) cherries or 1 glass of morello cherries
250 ml Milk
250 g Schmand
1 package Vanillin sugar
1 package Pudding powder "Vanilla Flavor"
7-10 Tbsp Sugar crystals
7-10 Tbsp Grease

Directions

1
Melt the fat in a pot. Mix flour, 250 g sugar, cinnamon, almonds and salt. Add fat drop by drop and knead with the dough hook of the hand mixer. Grease a baking tray (32x38 cm).
2
Press half of the dough onto the bottom of the baking tray. Wash and stone the cherries. (Drain cherries from the jar.) Mix milk, sour cream and vanilla sugar. Bring to the boil in a saucepan.
3
Stir pudding powder with 2 tablespoons of cold water and the remaining sugar until smooth and pour into the boiling liquid. Continue cooking for about 1 minute while stirring. Pour onto the base and smooth it down.
4
Spread cherries on top. Spread the rest of the dough as crumbles on the cake. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for about 40 minutes. Serve sprinkled with sugar crystals.