Cherry crumble cake from the tray

AUTHOR
Leta Marks
DIFFICULTY
easy
RATING
3.9 135
The perfect mixture of fruit and crunchy: The cherry crumble cake with a sponge base tastes heavenly and is made very simply.
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 24
  • 450 g Butter
  • 500 g Flour
  • 30 g ground almonds without shell
  • 250 g Sugar
  • 2 (720 ml) Glasses of morello cherries
  • 1 pinch Salt
  • 1 package Vanillin sugar
  • 4 Eggs (size M)
  • 2 TEASPOONS Baking Powder
  • 8 TABLESPOONS Milk
  • 7-10 Tbsp Grease

Directions

  1. 1

    For the crumbles, melt 150 g butter. Quickly knead the liquid butter, 200 g flour, almonds and 125 g sugar with the dough hooks of the hand mixer into crumbles and chill. Place the cherries in a sieve and drain.

  2. 2

    For the sponge mixture, beat 300 g soft butter, salt, vanillin sugar and 125 g sugar until foamy. Stir in the eggs one after the other. Mix 300 g flour and baking powder and stir into the mixture alternately with the milk. Put the dough into the greased fat pan of the oven and smooth it down.

  3. 3

    Spread the cherries on the dough. Sprinkle with crumbles. Bake in the preheated oven (electric cooker 200 °C/ convection oven: 175 °C/ gas: level 3) for 30- 35 minutes. Let the cake cool down and cut into pieces. Whipped cream tastes good with cherry crumble cake

Nutrition Facts

KCAL
300 kcal
CARBS
32 g
FATS
18 g
PROTEINS
4 g

Categories & Tags

Cakes & PastriesCake

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