Cherry and Raspberry Cake with Coconut Crumble

Summary

Prep Time	25 mins
Cook Time	40 mins
Total Time	1 hr 5 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the dough:

For covering:

1 packet vanilla pudding powder
300 ml cherry juice or raspberry juice
1 glass morello cherries (720 ml)
200 g raspberries, frozen or fresh
50 grams sugar

For the sprinkles:

Cherry and Raspberry Cake with Coconut Crumble

Instructions

For the kneading dough, put the flour, baking powder, sugar, vanilla sugar and egg in a mixing bowl, add the margarine or butter in pieces and knead everything into a smooth dough.
Grease a 26 springform pan and lightly flour the base. Pour in the kneading dough and line the springform pan with it. Pull up an approx. 3 cm high rim and place the springform pan in the refrigerator.
For the topping, drain the cherries, catch the juice and measure out 300 ml. Mix the pudding powder with 50 g sugar and 2 tablespoon of the juice, bring the remaining juice to the boil. Stir in the mixed pudding powder, bring to the boil again briefly and then transfer to a bowl. Add the cherries and raspberries (do not thaw frozen raspberries, fold in when frozen). Let the pudding cool down a bit and then spread it on the kneading dough.
Bake in the preheated oven at 200 ° C top / bottom heat for 40 minutes.
For the crumble, put the flour, sugar and desiccated coconut in a mixing bowl. Add the cold margarine or butter in pieces and work everything into fine crumble.
After a baking time of 20 minutes, take the cake out of the oven, spread the crumble on top, dust thinly with powdered sugar and finish baking the cake in another 20 minutes.
Loosen the springform pan and let the cake cool on a wire rack. Then detach from the ground. To let it cool down.
Dust with icing sugar and serve with whipped cream.
Tip: Prepare the cake the day or evening beforehand so that it can cool down completely, otherwise the cherry and raspberry mixture is not yet firm.

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