Juicy Cherry Crumble Cake from Tray
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the yeast dough:
- 500g flour
- 1 pack dry yeast
- 75 grams sugar
- 1 packet vanilla sugar
- 1 pinch (s) salt
- 125 g butter, liquid, cooled
- 250 ml milk, lukewarm
For covering:
- 2 glasses cherry (s), 680 g each
- 1 packet custard powder, vanilla
- 1 tablespoon sugar
For the sprinkles:
- 125 g butter
- 1 packet vanilla sugar
- 125 g suar
- 200 g flour
Print Recipe
Pin Recipe Instructions
- Bring the cherries to the boil with juice, mix some juice with vanilla pudding powder and a tablespoon of sugar and then add to the boiling cherries. Let cool down well.
- In the meantime, mix the ingredients for the yeast dough, knead well and let rise for at least an hour. Roll out the yeast dough on a baking sheet lined with baking paper and spread the thickened cherries on top.
- Using the ingredients listed, first create nice crumbles by hand, then with the mixer and sprinkle over the cherries. The size of the crumble is a matter of taste.
- Bake in the preheated oven at 180 ° C for about 35 minutes. The edges of the dough should be nice and brown, then the cake is baked through.
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