Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Bake in the preheated oven at 180 ° C top / bottom heat for 45 - 50 minutes until the crumble is golden brown.
5. The cake tastes fresh and equally good the next day.