Cherry crumble cake

Ingredients for 1 servings:

• 1 cube of yeast, fresh
• 250 ml milk, lukewarm
• 500 g flour
• 100 g sugar
• 100 g vegetable fat
• ½ tsp salt
• 1 packet of vanilla sugar
• 300 g cherry(s), fresh
• 300 g flour
• 130 g sugar
• 1 packet of vanilla sugar
• ½ tsp cinnamon powder
• 1 pinch of salt
• 250 g vegetable fat

Instructions

Working time approx. 15 minutes; Rest time approx. 45 minutes; Total time approx. 1 hour

made from yeast dough

For the starter, sift about 2/3 of the flour into a bowl. Make a well in the center, crumble in the yeast, and sprinkle on some sugar. Pour half of the lukewarm milk into the well and mix with a little flour from the edge. Sprinkle a little more flour over the top and let it rise for about 15 minutes, until it has doubled in volume and the wafer-thin layer of flour is cracking. Melt the fat in the remaining lukewarm milk and mix in the remaining sugar, vanilla sugar, and salt. Pour the milk mixture onto the edge of the flour and mix everything into a smooth dough. Then stir in the remaining flour, knead everything together, and let it rest for another 30 minutes. For the crumble, put the flour, sugar, vanilla sugar, cinnamon, and salt in a bowl. Add the room-temperature fat in flakes and knead everything into crumbles. Halve the cherries and remove the stones. Once the dough has risen, roll it out on a baking sheet lined with baking paper and top with the halved cherries. Sprinkle the crumble topping over the cherries. Place the cake in an oven preheated to 150°C. Increase the heat to 200°C and bake until golden brown.