Cherry slices with peanut-caramel crumbles

Billie Wagner
very easy
3 2
Sweet caramel candies and roasted peanuts take this cherry crumble cake to the next level
75 mins
75 mins


Servings: 24
  • 150 g soft caramel sweets (e.g. "cream moo-moos")
  • 150 g salted roasted peanuts
  • 250 g soft butter
  • some soft butter
  • 250 g soft butter
  • 350 g Flour
  • some Flour
  • 350 g Flour
  • 200 g Sugar
  • 200 g Sugar
  • 7-10 Tbsp Salt
  • 1 pck. Vanilla sugar
  • 2 teaspoons, yesterday. Baking Powder
  • 4 Eggs (Gr. M)
  • 300 g Frozen cherries


  1. 1

    For the crumbled caramel sweets, chop the peanuts coarsely. Melt 250 g butter. Mix 350 g flour with 200 g sugar and 1 pinch of salt. Add liquid butter and knead everything into crumbles with the dough hooks of the mixer. Loosely knead in caramel sweets and nuts, chill.

  2. 2

    Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Grease the fat pan of the oven (deep baking tray; approx. 32 x 39 cm) and dust with flour.

  3. 3

    For the dough, whisk 250 g butter, 200 g sugar, vanilla sugar and 1 pinch of salt with the whisks of the mixer until creamy. Mix 350 g flour and baking powder. Add the eggs one after the other, alternating with the flour mixture.

  4. 4

    Put the dough on the fat pan and smooth it down. First spread frozen cherries and then crumbles on the dough. Bake in a hot oven for about 45 minutes. Let it cool down on a cake rack. Whipped cream tastes good with it.

Nutrition Facts

420 kcal
44 g
23 g
6 g