Cherry crumble cake

Name: Cherry crumble cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 500 g Sour cherries; 1 package Pudding powder "Vanilla Flavor"; 240 g Sugar; 500 ml Cherry nectar; 400 g Flour; 1 package Vanillin sugar; 1 knife tip Baking Powder; 1 pinch Salt; 2 Egg yolk (size M); 250 g Butter or margarine; 1 TABLESPOON Icing sugar; 7-10 Tbsp Mint; 7-10 Tbsp Grease

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

500 g Sour cherries
1 package Pudding powder "Vanilla Flavor"
240 g Sugar
500 ml Cherry nectar
400 g Flour
1 package Vanillin sugar
1 knife tip Baking Powder
1 pinch Salt
2 Egg yolk (size M)
250 g Butter or margarine
1 TABLESPOON Icing sugar
7-10 Tbsp Mint
7-10 Tbsp Grease

Directions

1
Wash, stalk and stone the cherries. Mix pudding powder with 40 g sugar, stir with approx. 6 tablespoons of cherry nectar until smooth. Bring the remaining cherry nectar to the boil, remove from the heat and stir in the pudding powder. Heat up again and cook for about 1 minute while stirring. Stir in cherries. Let cool down a little. Mix flour, 200 g sugar, vanillin sugar, baking powder and salt.
2
Add egg yolk and fat and knead into crumbles. Put 2/3 of the crumbles into a greased springform pan (26 cm Ø) and press them to a smooth base. Pour the cherry compote onto the crumble base and smooth it down. Spread the rest of the crumbles on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-40 minutes. Let them cool down. Dust the rim with icing sugar and decorate with mint
3
waiting time approx. 3 hours