Cherry crumble coins with cappucino crumble

AUTHOR
Isreal Robertson
DIFFICULTY
easy
RATING
3 1
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 10
  • 75 g Butter
  • 450 g Flour
  • 3 TSP instant espresso powder
  • 150 g Sugar
  • 1 glass (370 ml) Cherries
  • 1 package Sauce powder "Vanilla flavor
  • 1 package Baking Powder
  • 7-10 Tbsp Salt
  • 1 package Vanillin sugar
  • 150 g Low-fat curd
  • 6 TABLESPOONS Milk
  • 1 egg (size M)
  • 6 TABLESPOONS Oil
  • 7-10 Tbsp Flour
  • baking paper

Directions

  1. 1

    Knead butter, 150 g flour, espresso powder and 75 g sugar first with the dough hooks of the hand mixer, then with your hands to form crumbles. Put the crumbles in a cool place. Drain the cherries in a sieve, collecting the juice.

  2. 2

    Stir 6 tbsp. juice and sauce powder until smooth. Boil up the rest of the juice. Stir in sauce powder, bring to the boil briefly and add cherries. For the dough, put 300 g flour, baking powder, 75 g sugar, salt and vanillin sugar in a mixing bowl and mix.

  3. 3

    Add the quark, milk, egg and oil and knead to a smooth dough with the dough hooks of the hand mixer. Divide into 10 pieces of equal size. Form into balls with floured hands, then roll out flat (10-11 cm Ø) on a floured work surface.

  4. 4

    Place the thaler on 2 baking trays lined with baking paper. Spread the compote and crumbles over the thalers. Bake one after the other in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 18-20 minutes.

  5. 5

    Remove from the oven and let it cool down on a cake rack. Serve lukewarm or cold.

Nutrition Facts

KCAL
380 kcal
CARBS
56 g
FATS
14 g
PROTEINS
8 g

Categories & Tags

Cakes & PastriessweetCake