Filled crumb cake

Ingredients for 1 servings:

• 200 g margarine
• 175 g sugar
• 2 eggs
• 350 g flour
• 2 tsp, leveled baking powder
• 1 packet of vanilla pudding powder
• 500 ml milk
• 6 tbsp sugar
• 3 cups sour cream
• 2 packets of vanilla sugar
• 1 jar cherry(s)
• 280 g flour
• 200 g margarine
• 180 g sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

fresh and juicy, on a 30 x 40 cm roasting pan

For the topping, make a vanilla pudding from the vanilla pudding powder, milk, and sugar, pour it into a bowl, and let it cool. Knead the listed ingredients into a shortcrust pastry. Roll out the dough and place it on a 30 x 40 cm roasting pan. Prick several times with a fork. Let the cherries drain. Preheat the oven to 200 degrees Celsius. Stir the sour cream and vanilla sugar into the cooled pudding until smooth. Spread this on the pastry base and arrange the cherries on top. Knead a crumble from the flour, margarine, and sugar and sprinkle it on top. Bake the cake on the second rack of the oven for about 55 minutes, then sprinkle with powdered sugar if desired.