Cherry crumble cake

Name: Cherry crumble cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 20
Ingredients: 1 kg fresh or 2 glasses (720 ml each; 350 g each) Sour cherries; 400 g Butter or margarine; 300 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 5 Eggs (size M); 600 g Flour; 1 package Baking Powder; 75 ml Milk; 7-10 Tbsp Grease

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 20

1 kg fresh or 2 glasses (720 ml each; 350 g each) Sour cherries
400 g Butter or margarine
300 g Sugar
1 package Vanillin sugar
1 pinch Salt
5 Eggs (size M)
600 g Flour
1 package Baking Powder
75 ml Milk
7-10 Tbsp Grease

Directions

1
Wash, de-stem and stone the cherries. Cream 250 g fat, 150 sugar, vanillin sugar and salt with the whisk of the hand mixer. Add eggs one after the other and stir in. Mix 400 g flour and baking powder and stir in portions alternately with the milk. Grease a baking tray (37 x 32 cm), place the dough on it and smooth it down. Spread the cherries on top and press them down a little.
2
Put the remaining fat, sugar and flour into a mixing bowl and work through with the dough hooks of the hand mixer. Finally knead with your hands to a crumbly dough and sprinkle over the cherries. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 35-40 minutes. Let them cool down. Whipped cream tastes good with it