Chocolate Crumble Cake with Vanilla Cherry Filling
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 360 g flour
- 120 g suar
- 240 g butter / mararine
- 0.5 tablespoon ½ cocoa powder
- 120 g butter / mararine
- 150 grams sugar
- 1 point vanilla sugar
- 4 egg (s)
- 500 g quark (low-fat quark)
- 1 point pudding powder, vanilla
- 4 tablespoon semolina
- 50 g chocolate sprinkles
- 1 pinch (s) salt
- 250 g cherry (s)
Print Recipe
Pin Recipe Instructions
- Knead the flour, sugar, butter and cocoa powder to make crumble. Grease a 26 springform pan and sprinkle with flour. Pour half of the crumble into the mold and press down firmly to form the base.
- Wash, drain and stone 250 g cherries.
- Mix the butter, sugar, vanilla sugar and salt until creamy. Separate eggs. Stir the egg yolks into the fat and sugar mixture. Stir the quark, pudding powder and semolina into the egg yolk mixture.
- Beat the egg whites until stiff. Fold the egg whites, cherries and half of the chocolate sprinkles into the curd mixture. Spread on the crumble base. Spread the remaining chocolate sprinkles on top.
- Bake at 175 ° C for approx. 1 hour. Cover the cake halfway through the cooking time. After baking, let the cake cool in the springform pan.
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