Cherry cake with crumble

Ingredients for 1 servings:

• 300 g flour
• 125 g sugar
• ½ pack of baking powder
• 1 pinch of salt
• 1 egg(s)
• 125 g butter
• 500 ml milk
• 1 ½ pack vanilla pudding powder
• 120 g sugar
• 1 cup of sour cream, approx. 200 g
• 1 jar cherry(s)

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 35 minutes

with pudding and sour cream filling

Make a crumble from flour, sugar, baking powder, salt, egg, and butter. Take 5 tablespoons of the milk, add the pudding, and mix. Add the sugar to the remaining milk and bring to a boil, then remove from the heat and stir in the mixed pudding powder and bring back to a boil briefly. Let the pudding cool, then stir in the sour cream. Press 2/3 of the crumble into a greased and floured 26cm springform pan to form the base. Pour the pudding mixture on top and smooth it down. Distribute the drained cherries on top and scatter the remaining crumble on top. Bake the cake at 175°C (top/bottom heat) for about 50-60 minutes. Tip: I covered the cake after about 40 minutes. The cake has 4525 kcal.