Cherry crumble cake with vanilla cream

Ingredients for 1 servings:

• 1 jar sour cherries (drained weight 350 g)
• 300 g flour
• 1 tsp, leveled baking powder
• 125 g sugar
• 1 packet of vanilla sugar
• 1 m.-sized egg(s)
• 150 g butter or margarine, soft
• 1 pack vanilla pudding powder, bakeproof
• 250 ml milk

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 55 minutes

Drain the cherries well in a sieve. Grease the bottom of a 26 cm springform pan. Preheat the oven to 180°C (top/bottom heat), 160°C (fan oven). For the crumble, combine the flour and baking powder. Add the remaining ingredients, except the cherries and custard powder, and blend into crumbles with a mixer. Pour about half of the crumbles into the springform pan and press into the base. For the vanilla cream, prepare the baking-proof custard with milk according to the package instructions. Then pour this mixture onto the dough and spread evenly, leaving a 1 cm border free. Arrange the cherries on top. Finally, sprinkle the remaining crumbles over the cherries. Place the pan on the oven rack. Bake for 45 minutes. After baking, loosen and remove the springform pan and let the cake cool. The crumble cake also tastes delicious with mangoes and peaches.