John Myers
Cheese Crumble Cake with Cherry Compote
The perfect cheese crumble cake with cherry compote recipe with a picture and simple step-by-step instructions.
- 750 g Flour
- 600 g Butter
- 500 g Sugar
- 2 packet Vanilla sugar
- 2 Glasses Sour cherries
- 70 g Food starch
- 1500 g Lowfat quark
- Juice of 1/2 lemon
- 7 Eggs size M
- 2 packet Vanilla flavored custard powder
- Icing sugar for dusting
- Process flour, 500 g butter in flakes, 250 g sugar, salt and 1 packet of vanilla sugar to make crumble. Press 2/3 of the crumble onto a greased drip pan in the oven (approx. 36 x 41 x 3.5 cm) to form an even base.
- Drain the cherries, catching the juice. Mix the cornstarch with approx. 100 ml cherry juice. Bring the rest of the juice and 50 g sugar to the boil. Remove the pot from the heat, stir in the mixed cornstarch and simmer again for approx. 1 minute. Fold in the cherries and let cool down a little. Spread the compote on the crumble base.
- Melt 3,100 g butter. Mix the quark, 200 g sugar, 1 packet of vanilla sugar, lemon juice, eggs and custard powder until smooth. Finally stir in the butter quickly. Spread the quark mixture on the cherry compote and sprinkle evenly with the remaining crumble.
- Bake in a preheated oven (electric stove: 175 ° C / fan oven: 150 ° C) for about 1 hour. Take the cake out of the oven, let it cool and cut into approx. 24 pieces. Dust with powdered sugar. Cream tastes good with it.
- You can also take half of the whole ingredients and put them in a cake pan with a diameter of 26 cm, see my result in the pictures.
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