Cherry crumble cake

Ingredients for 1 servings:

• 650 g flour
• 1 cube of yeast
• 1 pinch of salt
• 125 ml milk
• 360 g sugar
• 350 g butter
• 750 g sour cherries
• 1 lemon(s), organic
• 3 eggs
• 750 g low-fat curd cheese
• 1 pack of pudding powder, vanilla
• 1 packet of vanilla sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

fine yeast dough with quark filling and sour cherries, for 20 pieces

Mix 350g flour and a pinch of salt and place in a bowl. Make a well in the center and add 2 tablespoons of lukewarm milk and 10g sugar. Crumble in the fresh yeast and mix with the milk. Cover and let rise for about 15 minutes. Then knead the pre-dough with 50g sugar, the remaining milk, and 150g softened butter until you have a smooth yeast dough. Cover and let rise for about 30 minutes. Meanwhile, rinse the sour cherries, pat dry, remove the stems, and pit them. For the topping, rinse the lemon with hot water, pat dry, and grate the zest. Squeeze out the juice. Mix the eggs with 150g sugar, lemon juice and grated lemon zest, quark, and custard powder. Preheat the oven to 200°C. For the crumble, knead 200g cold butter, 150g sugar, 300g flour, and vanilla sugar between your fingertips until crumbly. Grease a baking sheet or line it with baking paper. Knead the yeast dough again briefly, then roll it out on the baking sheet. Spread the quark mixture on top and scatter the cherries on top. Spread the crumble on top. Bake the cake on the middle shelf for about 45 minutes. Remove from the oven and let cool on a wire rack. Tip: This also tastes great with sweet cherries. I always use a large jar of preserved cherries from the garden, or fresh ones depending on the season.