Chocolate crumble cake with cherries

AUTHOR
Arlie Wyatt
DIFFICULTY
easy
RATING
4.2 15
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 32
  • 625 g Flour
  • 1 TABLESPOON Flour
  • 50 g Cocoa
  • 550 g Butter
  • 570 g Sugar
  • 1 pinch Salt
  • 2 packages Vanillin sugar
  • 1 kg Knubber Cherries
  • 6 Eggs (size M)
  • 2 packages Pudding powder "Vanilla flavour" (for cooking)
  • 750 g Low-fat curd
  • 1 cup (250 g) Schmand
  • 1 TABLESPOON Icing sugar
  • 7-10 Tbsp Grease

Directions

  1. 1

    For the dough mix flour and cocoa. Knead with 450 g butter in pieces, 270 g sugar, salt and 1 packet vanilla sugar with the dough hooks of the hand mixer. Remove approx. 1/3 of the dough for the crumbles, cover and chill. Spread the remaining dough evenly in a greased fat pan (36 x 41 cm) and press firmly.

  2. 2

    Wash, clean and stone the cherries. Separate eggs. Beat the egg whites in portions with the whisk of the hand mixer until stiff. Cream 100 g butter with 300 g sugar. Add egg yolks, pudding powder, quark, 1 sachet vanilla sugar and sour cream and stir well. Fold in the egg white in portions. Spread about half of the cheese mixture on the base and smooth it down. Spread the cherries on top.

  3. 3

    Pour the rest of the cheese mixture over it. If necessary, work the remaining dough into crumbles with 1 tbsp. flour by hand. Spread the crumbles on the cheese mixture and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) below the middle shelf for approx. 1 hour. Remove the cake from the oven and let it cool down on a cake rack. Dust the cake with icing sugar, cut into pieces and arrange on a plate. Whipped cream tastes good with it.

Nutrition Facts

KCAL
350 kcal
CARBS
40 g
FATS
18 g
PROTEINS
8 g

Categories & Tags

Cakes & Pastries