Juicy Cherry Crumble Cake with Shortcrust Pastry from Tray
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the shortcrust pastry:
- 375 grams flour
- 1 teaspoon Baking powder
- 100 g suar
- 150 g butter
- 2 egg (s)
For the sprinkles:
- 150 g butter
- 150 grams sugar
- 200 g flour
- 1 packet vanilla sugar
- 1 pinch cinnamon powder
For covering:
- 2 glasses cherry (s) (680 g each)
- 500 ml cherry juice
- 2 packs custard powder
Print Recipe
Pin Recipe Instructions
- For the dough, quickly knead the flour, baking powder, sugar, butter and eggs together and then refrigerate the dough for about 30 minutes.
- For the cherry mixture, mix the vanilla pudding powder with 2 tablespoons of sugar and a little cherry juice. Bring the remaining juice of the cherries (500 ml) to the boil in a saucepan, stir in the mixed pudding powder and bring to the boil again. Then fold in the cherries. While the mass cools down a bit, you can prepare the crumble.
- For the crumble mix together melted butter, sugar, flour, vanilla sugar and cinnamon.
- Line the tray with baking paper and roll out the cold dough evenly on it. Then spread the warm cherry mixture on top. At first, the mixture appears a little little, but it is sufficient if the cherries are not spread over the entire area. Spread the crumbles on top of the cherries.
- Bake the sheet cake for approx. 45 - 50 minutes at 170 ° C top / bottom heat on the middle rack. The information may vary depending on the oven.
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