John Myers
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Baking: Caramel and Cherry Cake with Caramel Crumble
The perfect baking: caramel and cherry cake with caramel crumble recipe with a picture and simple step-by-step instructions.
The dough
- 200 g Spelled flour type 630
- 80 g Raw cane sugar
- 1 pinch Salt
- 75 g Butter
- 1 piece Egg
- 1 tablespoon Cream
- 2 teaspoon Baking powder
- Fat and crumbs for the mold
The topping
- 4 tablespoon Caramel cream https://www./rezept/527995/Sossen-Zimt-Karamell-Sos
- 1 Glass Sour cherries
The sprinkles
- 5 tablespoon Caramel cream https://www./rezept/527995/Sossen-Zimt-Karamell-Sos
- Spelled flour type 630
The casting
- 200 g Powdered sugar
- Cherry juice
The dough
- Process all ingredients into a crumbly dough and put it in a greased and crumbled pan. (This is not necessary with the square QVC shape with glass bottom.)
- Drain the cherries. Now brush the dough with caramel cream and spread the cherries on top.
- For the crumble, knead the caramel cream with enough flour until the desired consistency is achieved. (Therefore no exact quantity is possible). Spread the crumble on the cherries and bake the cake in a preheated oven at 175 degrees air circulation for about 30 – 40 minutes.
- In the meantime, mix the cherry juice with the powdered sugar and spread the topping on the cake while it is still hot.
- Note 5: I can’t explain why the photos with the cherries look so horrible. Somehow the color of the shape and that of the cherries did not get along well. ;-(
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