Muesli crumble cherry cake

Name: Muesli crumble cherry cake
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 125 g Butter or margarine; 300 g Flour; 125 g Sugar; 50 g Crunchy muesli; 1 glass (720 ml) Cherries; 35 g Cornstarch; 2 TEASPOONS Baking Powder; 1 pinch Salt; 1 package Vanillin sugar; 75 g Low-fat curd; 3 TABLESPOONS Oil; 3 TABLESPOONS Milk; 7-10 Tbsp Fat and flour

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

125 g Butter or margarine
300 g Flour
125 g Sugar
50 g Crunchy muesli
1 glass (720 ml) Cherries
35 g Cornstarch
2 TEASPOONS Baking Powder
1 pinch Salt
1 package Vanillin sugar
75 g Low-fat curd
3 TABLESPOONS Oil
3 TABLESPOONS Milk
7-10 Tbsp Fat and flour

Directions

1
Knead fat, 150 g flour, 75 g sugar and muesli into crumbles. Chill. Drain the cherries and collect the juice. Mix 100 ml juice and starch. Bring the rest of the juice to the boil, stir in the mixed starch, bring to the boil and simmer for about 1 minute while stirring.
2
Fold in the cherries. Mix 150 g flour, baking powder, 50 g sugar, salt and vanillin sugar. Add quark, oil and milk. Knead everything smooth. Roll out the dough on a floured surface to a circle (approx. 26 cm Ø).
3
Grease a springform pan (24 cm Ø) and sprinkle with flour. Put the dough into it, pull the rim up a little and press it on. Pour in cherry compote. Spread crumbles on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 35 minutes.