Crumble and Cherry Cake
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 400 g spelled flour type 630
- 230 g butter, room temperature
- 150 g suar, possibly whole cane suar
- 1 vanilla sugar
- 1 pinch (s) salt
- 1 glass morello cherries (large glass)
- 1 packet vanilla pudding powder
- 2 tablespoon sugar, possibly whole cane sugar
- 1 packet vanilla sugar
- 0.5 teaspoon ½ bitter almond flavor
- 3 tablespoon cherry jam
- some lemon juice
- 4 tablespoon almond flakes or chopped almonds
Print Recipe
Pin Recipe Instructions
- Mix the flour, sugar, vanilla sugar and salt, add the butter in pieces and knead quickly to make crumble. Chill until the cherry filling is done.
- Pour the cherries into a sieve, collect the juice. Mix the pudding powder and sugar with part of the cherry juice until smooth, cook a firm pudding according to the instructions on the package. (You don`t use milk here, just the cherry juice from the glass. This is not half a liter, this makes the pudding a little firmer.) Cherries, cherry jam Mix in the almond flavor and vanilla sugar. Season with a little lemon juice.
- Pour 2/3 of the crumble into a 24-inch springform pan and press firmly, pulling up a small edge. Spread the cherry filling on the base and distribute the remaining crumble evenly on top. Scatter the almond flakes on top.
- Bake in the preheated oven at 180 ° C top / bottom heat for 45 - 50 minutes until the crumble is golden brown.
- The cake tastes fresh and equally good the next day.
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