Cherry Crumble Cake with Whipped Cream
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 55 mins |
| Total Time | 1 d 1 hr 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 270 g flour
- 125 g mararine
- 125 g suar
- 1 egg (s)
- 1 pinch baking powder
- Fat for the shape
- Breadcrumbs for the mold
For covering:
- 2 glasses sour cherries
- 1 packet custard powder (vanilla flavor)
- possibly kirsch
For the sprinkles:
- 100 g flour
- 100 g suar
- 100 g butter
- 100 g hazelnuts, round
Also:
- 2 cups cream
- 2 packs cream stabilizer
- some cocoa powder
Print Recipe
Pin Recipe Instructions
- For the dough, beat the margarine with the sugar until frothy, stir in the egg. Fold in the flour with the baking powder, line a greased dish with breadcrumbs and pull up one edge. Pre-bake at 175 ° C (hot air) for approx. 10 minutes.
- For the topping, drain the sour cherries while collecting the juice. Boil the vanilla pudding (without sugar!) With 1/2 l of cherry juice (and possibly 1/2 small glass of kirsch), fold in the sour cherries and spread on the dough.
- For the crumble, beat the butter with the sugar until frothy. Knead in the flour with the hazelnuts and spread over the cherries. Bake at 175 ° C for approx. 45 minutes.
- Let rest for 1 day and before serving, whip 2 cups of cream with cream stiffener until stiff, place on the cake and dust with cocoa or decorate as desired.
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