Cherry crumble cake with poppy seed glaze
very easy
135 mins
135 mins
Ingredients
- 850 g Sour cherries
- 500 g Flour
- 1/2 TEASPOON Baking Powder
- 250 g Sugar
- 1 pck. Vanilla sugar
- 7-10 Tbsp Salt
- 200 g Marzipan paste
- 250 g soft butter
- some soft butter
- 7 Eggs (Gr. M)
- 3 TABLESPOONS Breadcrumbs
- 400 g Schmand
- 1.5 pck. Vanilla custard powder
- 2 bags (250 g each) "Mohnback" (ready-to-bake poppy seed filling)
- 7-10 Tbsp Icing sugar
- 7-10 Tbsp Aluminium foil
Directions
- 1
Wash, clean and stone the cherries. For the crumbles, mix flour, baking powder, sugar, vanilla sugar and 1 pinch of salt in a large mixing bowl. Coarsely grate the marzipan. Add 250 g butter in pieces and 1 egg. First use the dough hooks of the mixer, then briefly work into crumbles with your hands.
- 2
Approx. 2⁄3 Spread the crumble into a well greased spring plate (top 30 cm Ø, 6 cm high). Press down as a base, while pulling up an approx. 3 cm high edge. Sprinkle with breadcrumbs and spread the cherries on top.
- 3
For the icing, stir sour cream, 6 eggs, pudding powder and "poppy seed bake" until smooth. Spread evenly on the cherries and smooth down.
- 4
Sprinkle remaining sprinkles over the cast. Bake the cake in a preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: see manufacturer) on the lowest rack for approx. 1 1⁄4 hours. If necessary, cover with aluminium foil about 15 minutes before the end of the baking time. Let the cake cool down. Dust with icing sugar. Whipped cream tastes good with it.
- 5
If you do not have fresh fruit to hand, this simple conversion applies: 500 g fresh cherries = 1 jar (720 ml) pickled cherries
Nutrition Facts
600 kcal
67 g
31 g
12 g
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