Cherry crumble cake

Step 1/4

• 66⅔ g flour
• 25 g sugar
• ⅛ package vanilla sugar
• ⅛ tsp salt
• 38⅓ g butter

• oven
• plastic wrap
• hand mixer with dough hooks
• large bowl

Preheat oven to 180°C/350°F. Add flour, sugar, half of the vanilla sugar, salt, and butter to a bowl and knead into a smooth dough. Wrap in plastic wrap and refrigerate until the cherry filling is done.

Step 2/4

• 58⅓ g jarred pitted morello cherries
• 5⅞ g vanilla custard powder
• 4⅛ g sugar
• ½ tbsp cherry jam
• ⅛ package vanilla sugar
• lemon juice

• saucepan
• sieve
• bowl
• whisk

Drain the jarred cherries and reserve the liquid. Add a little of the cherry liquid to a bowl, then the vanilla custard powder and the remaining sugar. Whisk until smooth and cook in a saucepan according to the custard powder package instructions or until thick. Fold in the cherry jam, remaining vanilla sugar and drained cherries. Season with lemon juice to taste.

Step 3/4

• ⅔ tbso sliced almonds

• springform pan

Grease a springform pan with butter, then add two thirds of the crumble dough, and press down to flatten into the base, pressing upwards aroud the edges to create a crust that reaches halfway up the side of the pan. Pour in the cherry filling and cover with remaining crumble dough. Sprinkle sliced almonds on top.

Step 4/4

• oven

Bake at 180°C/350°F for approx. 45 – 50 min. or until the crumbles on top are golden brown. Remove from the oven and let cook down before serving. Enjoy!

Enjoy your meal!