Poppy seed cherry crumble

Name: Poppy seed cherry crumble
Cook time: 45 min
Total time: 45 min
Yield: 30
Ingredients: 7-10 Tbsp fat & flour; 3 (720 ml each) Glasses of cherries; 300 g Marzipan raw mass; 800 g Flour; 1/2 coated Tsp Baking Powder; 400 g Sugar; 7-10 Tbsp Salt; 450 g soft butter; 8 Eggs (Gr. M); 400 g Schmand; 2 (250 g each) Poppy seed bakery bag (ready-to-bake poppy seed filling); 1 1/2 packs Pudding powder "Vanilla"

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 30

7-10 Tbsp fat & flour
3 (720 ml each) Glasses of cherries
300 g Marzipan raw mass
800 g Flour
1/2 coated Tsp Baking Powder
400 g Sugar
7-10 Tbsp Salt
450 g soft butter
8 Eggs (Gr. M)
400 g Schmand
2 (250 g each) Poppy seed bakery bag (ready-to-bake poppy seed filling)
1 1/2 packs Pudding powder "Vanilla"

Directions

1
Grease a fat pan (approx. 32 x 39 cm; at least 3.5 cm deep) and dust with flour. Drain the cherries well. Coarsely grate marzipan
2
Mix flour, baking powder, sugar, and 1 pinch of salt in a mixing bowl. Add butter in flakes, marzipan flakes and 2 eggs. Mix everything first with the dough hooks of the hand mixer and then briefly with your hands to make crumbles. Spread 2/3 of the crumbles as a base on the fat pan and press them on. Spread the cherries on top
3
Mix sour cream, poppy seed bake, 6 eggs and pudding powder. Spread on the cherries and smooth
4
Sprinkle the rest of the crumble on top, rubbing or pulling it between your fingers. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 40 minutes. Turn the oven up (electric oven: 200 °C/circulating air: 175 °C/gas: level 3), continue baking for approx. 20 minutes. Let them cool down on the fat pan