Cherry crumble cake

Name: Cherry crumble cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 500 g Morello cherries; 300 g Butter or margarine; 375 g Flour; 300 g Sugar; 1 package Vanillin sugar; 2 Eggs (size M); 250 g Low-fat curd; 7-10 Tbsp grated rind of 1/2 untreated lemon; 25 g Semolina; 7-10 Tbsp Grease; 1-2 TEASPOONS Icing sugar

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

500 g Morello cherries
300 g Butter or margarine
375 g Flour
300 g Sugar
1 package Vanillin sugar
2 Eggs (size M)
250 g Low-fat curd
7-10 Tbsp grated rind of 1/2 untreated lemon
25 g Semolina
7-10 Tbsp Grease
1-2 TEASPOONS Icing sugar

Directions

1
Wash the cherries, drain well, remove the stalks and pit them. For the crumble dough melt the fat. Put flour, except for 1 tablespoon, 225 g sugar and vanillin sugar in a bowl. Pour liquid fat, except for 2 tablespoons, over it and knead the dough with the dough hooks of the hand mixer until crumbly. Sprinkle the remaining flour over the crumbly mass and shake again in the bowl.
2
Let it cool down. In the meantime, separate the eggs. Beat the egg white until stiff and add 25 g sugar. Mix the egg yolks with the quark, remaining sugar, lemon zest and semolina. Stir the remaining fat and beaten egg white loosely into the quark mixture. Springform pan (24 cm Ø) fat. Press half of the sprinkles into it. Spread the quark mixture on top and cover with the cherries. Sprinkle the rest of the crumbles loosely on top. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 45-50 minutes.
3
Press half of the sprinkles into it. Spread the quark mixture on top and cover with the cherries. Sprinkle the rest of the crumbles loosely on top. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 45-50 minutes. Let cool slightly on a cake rack. Remove from the tin and place on a cake plate. Before serving, dust with icing sugar and serve with cinnamon cream
4
. E 8 g/ F 22 g/ KH 54 g