John Myers
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Cherry Crumble with Whipped Cream
The perfect cherry crumble with whipped cream recipe with a picture and simple step-by-step instructions.
ground
- 250 g Flour
- 200 g Sugar
- 4 Eggs
- 1 El. Vanilla sugar
- 1 packet Baking powder
- 150 ml. Milk
Covering
- 1 Glass Sour cherries
- 1 tbsp Sugar
- 1 tbsp Food starch
Sprinkles
- 400 g Flour
- 250 g Cold butter
- 200 g Sugar
- 80 ml. Milk
Molding
- 1 cups Cream
ground
- Mix everything together with the mixer and distribute on a baking sheet lined with baking paper.
Covering
- Put the morello cherries in a saucepan, add sugar and starch and bring to the boil while stirring, simmer for approx. 1 minute and remove from the heat. Let cool down for approx. 10 minutes. Then distribute on the cake base.
Sprinkles
- Knead the ingredients into a crumbly dough. Then distribute the sprinkles on the cherries (I prefer thick sprinkles).
- Bake in a preheated oven to 200 degrees, fan-assisted, for about 20-25 minutes. After baking, pour (distribute) a mug of cream on the cake. The cake tastes best the next day.
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