Chocolate cherry crumble cake

Ingredients

Directions

1. 1

   Mix curd, 4 tablespoons of milk, oil, 50 g sugar and 1 pinch of salt in a bowl with the whisks of the hand mixer. Mix 250 g flour and baking powder. Stir half of it into the quark mixture. Knead the rest first with the dough hooks of the hand mixer, then with your hands. Roll out the dough on a floured work surface until round (approx. 30 cm Ø). Line a greased springform pan (26 cm Ø) with the dough, dust with flour and press down the edges. Dice butter, 175 g flour, 50 g sugar, vanillin sugar, cocoa, 1 pinch of salt and egg and knead into crumbles

2. 2

   Stir pudding powder, 3 tablespoons sugar and 6 tablespoons milk until smooth. Boil up the remaining milk. Stir the pudding powder into the boiling milk, bring to the boil and simmer for about 1 minute. Remove from the stove. Stir mascarpone into the pudding and fill into the mould.

3. 3

   Spread frozen cherries on the cream and sprinkle crumbles over it. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 hour on the bottom shelf. Remove the cake and remove from the edge of the pan. Leave to cool for approx. 3 hours on a cake rack. Whipped cream tastes good with it