Crumble cherry cake

AUTHOR
Kerry Mosley
DIFFICULTY
easy
RATING
3 5
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 16
  • 300 g soft butter
  • 425 g Spelt flour (Type 630)
  • 275 g Sugar
  • 1 package Vanillin sugar
  • 200 g crushed almonds
  • 1 hazelnut-sized piece of fresh ginger
  • 600 g frozen sour cherries
  • 2 coated tablespoons of cornflour
  • 25 g flaked almonds
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Grease
  • 7-10 Tbsp Cling film

Directions

  1. 1

    Mix butter, flour, 225 g sugar, vanillin sugar and ground almonds first with the dough hooks of the hand mixer, then with floured hands to form crumbles. Chill for about 30 minutes.

  2. 2

    In the meantime peel the ginger and grate it finely. Boil up cherries, 50 g sugar, 5 tbsp water and ginger in a pot. Mix the starch with 3 tbsp. water, add to the cherries while stirring, simmer for about 1 minute, pour into a bowl. cover compote with foil, let it cool down for about 30 minutes

  3. 3

    Grease a springform pan (26 cm Ø). Press 700 g crumbles into the mould to form a thin base, pressing the rim 3-4 cm high. Spread the cherries evenly on the dough, sprinkle the remaining crumbles and almonds on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes, remove from oven. Leave to cool for approx. 3 hours, remove from the tin. Whipped cream tastes good with it

  4. 4

    waiting time approx. 3 1/2 hours

Nutrition Facts

KCAL
410 kcal
CARBS
42 g
FATS
24 g
PROTEINS
6 g

Categories & Tags

Cakes & PastriesCake

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