Cherry crumble cake

Ingredients for 1 servings:

• 400 g flour
• 240 g sugar
• 1 packet of vanilla sugar
• 1 pinch of baking powder
• 1 pinch of salt
• 2 egg yolks
• 250 g butter
• Fat for the mold
• 1 jar cherry(s)
• 1 packet of vanilla pudding powder

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

super fast and super tasty

Mix the flour with 200g sugar, vanilla sugar, baking powder, and salt. Add the egg yolks and butter and knead everything with a dough hook until crumbly. Place 2/3 of the crumble into a greased springform pan and press down to form a smooth base. Drain the cherries, reserving the cherry juice. Mix the custard powder with 40g sugar. Stir until smooth with about 6 tablespoons of the cherry juice. Bring the remaining cherry juice to a boil, remove from the heat, and stir in the mixed custard powder. Return to the heat and cook for about 1 minute while stirring. Add the cherries and fold in, then let cool slightly. Pour the cherry compote onto the crumble base and smooth it down. Spread the remaining crumble on top. Bake the cake in a preheated oven (electric oven: 200°C, fan oven: 175°C) for about 35-40 minutes. After cooling, dust with powdered sugar if desired. Tips: You can also use other fruits instead of cherries, such as apples or pears. Sprinkle the crumbles with a little sugar and cinnamon before baking.