Summary

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

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Instructions

1. For the dough, quickly knead the flour, baking powder, sugar, butter and eggs together and then refrigerate the dough for about 30 minutes.
2. 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.
3. For the crumble mix together melted butter, sugar, flour, vanilla sugar and cinnamon.
4. 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.
5. 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.