Poppy seed cherry crumble cake

Name: Poppy seed cherry crumble cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 24
Ingredients: 3 Glasses (à 720 ml/ 350 g Abtrg) pitted sour cherries; 300 g Marzipan raw mass; 800 g Flour; 400 g Sugar; 1/2 TEASPOON Baking Powder; 1 pinch Salt; 450 g Butter; 8 Eggs (size M); 400 g Schmand; 2 packages (250 g each) ready-to-bake poppy seed filling; 1 1/2 packs Pudding powder "Vanilla Flavor"; 7-10 Tbsp Fat and flour

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 24

3 Glasses (à 720 ml/ 350 g Abtrg) pitted sour cherries
300 g Marzipan raw mass
800 g Flour
400 g Sugar
1/2 TEASPOON Baking Powder
1 pinch Salt
450 g Butter
8 Eggs (size M)
400 g Schmand
2 packages (250 g each) ready-to-bake poppy seed filling
1 1/2 packs Pudding powder "Vanilla Flavor"
7-10 Tbsp Fat and flour

Directions

1
Place the cherries on a sieve and drain well. Dice the marzipan. Mix flour, sugar, baking powder and salt in a bowl. Add marzipan and softened butter in pieces. Add 2 eggs and knead everything into crumbles with your hands.
2
Grease the fat pan of the oven (approx. 32 x 39 cm) and dust with flour. Put approx. 2/3 crumbled dough into the fat pan and press it down to a smooth base. Spread cherries on top. Mix sour cream, poppy seed filling, 6 eggs and pudding powder.
3
Spread the mixture evenly on the cherries. Spread the rest of the crumble on top. Bake in the preheated oven, second shelf from below (electric oven: 175 °C/ convection oven: 150 °C/ gas: stage 2) for about 1 hour.
4
After 40-45 minutes, turn up the oven temperature (electric oven: 200 °C/ circulating air: 175 °C/ gas: level 3) and bake in 15-20 minutes. Let the cake cool down in the fat pan and cut into pieces.
5
Whipped cream tastes good with it.