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) of sour cherries; 250 g + 150 g soft butter/margarine; 150 g + 150 g sugar; 1 package Vanillin sugar; 1 pinch Salt; 5 Eggs (Gr. M); 400 g + 200 g flour; 1 package Baking Powder; 5-7 tablespoons (75 ml) Milk; 7-10 Tbsp Grease

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 20

1 kg fresh or 2 glasses (720 ml each) of sour cherries
250 g + 150 g soft butter/margarine
150 g + 150 g sugar
1 package Vanillin sugar
1 pinch Salt
5 Eggs (Gr. M)
400 g + 200 g flour
1 package Baking Powder
5-7 tablespoons (75 ml) Milk
7-10 Tbsp Grease

Directions

1
Wash sour cherries, dab dry, remove stalks and pits
2
Cream 250 g fat, 150 g sugar, vanillin sugar and salt with the whisk of the hand mixer. Stir in the eggs one by one. Mix 400 g flour and baking powder. Stir in portions alternating with the milk
3
Spread the sponge mixture on a greased baking tray (approx. 35 x 40 cm). Spread the cherries evenly and press them into the dough
4
For the crumble dough 200 g flour, 150 g sugar and 150 g fat first with the dough hooks of the hand mixer, then knead briefly with your hands. Form into crumbles and spread evenly over the cherries
5
Bake the cake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C / gas: level 2) for 35-40 minutes. Whipped cream tastes good with it