Muesli crumble cherry cake

Name: Muesli crumble cherry cake
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 175 g Butter or margarine; 475 g Flour; 200 g Sugar; 100 g Crunchy muesli; 7-10 Tbsp Salt; 1 glass (720 ml) Cherries; 45 g Cornstarch; 2 TEASPOONS Baking Powder; 1 package Vanillin sugar; 100 g Low-fat curd; 3 TABLESPOONS Oil; 3 TABLESPOONS Milk; 7-10 Tbsp Fat and flour; 7-10 Tbsp Flour

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

175 g Butter or margarine
475 g Flour
200 g Sugar
100 g Crunchy muesli
7-10 Tbsp Salt
1 glass (720 ml) Cherries
45 g Cornstarch
2 TEASPOONS Baking Powder
1 package Vanillin sugar
100 g Low-fat curd
3 TABLESPOONS Oil
3 TABLESPOONS Milk
7-10 Tbsp Fat and flour
7-10 Tbsp Flour

Directions

1
Knead the fat, 300 g flour, 150 g sugar, muesli and 1 pinch of salt into crumbles. Cover and put in a cool place. Drain the cherries, collecting the juice
2
Stir 100 ml cherry juice and starch until smooth. Bring the rest of the juice to the boil. Stir in the starch, bring to the boil and simmer for about 1 minute, stirring continuously. Fold in the cherries. Mix 175 g flour, baking powder, 50 g sugar, salt and vanilla sugar. Add quark, oil and milk. Knead everything smooth.
3
Roll out the quark and oil dough on a little flour until round (approx. 30 cm Ø). Put the dough into a greased and flour-sprinkled springform pan (26 cm Ø), press down at the edges. Spread the stewed cherries smooth. Spread crumbles on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 35 minutes. Let it cool down