Juicy cherry crumble cake from the tray

Ingredients for 1 servings:

• 500 g flour
• 1 packet of dry yeast
• 75 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 125 g butter, liquid, cooled
• 250 ml milk, lukewarm
• 2 jars of cherries, each 680 g capacity
• 1 pack of pudding powder, vanilla
• 1 tbsp sugar
• 125 g butter
• 1 packet of vanilla sugar
• 125 g sugar
• 200 g flour

Instructions

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

guaranteed not dry

Boil the cherries with their juice. First, mix some of the juice with vanilla pudding powder and a tablespoon of sugar, then add it to the boiling cherries. Let it cool completely. In the meantime, combine the ingredients for the yeast dough, knead well, and let it rise for at least an hour. Roll out the yeast dough on a baking sheet lined with baking paper and spread the thickened cherries on top. Using the listed ingredients, first by hand and then with a mixer, create a beautiful crumble and sprinkle it over the cherries. The size of the crumble is a matter of taste. Bake in a preheated oven at 180°C (convection oven) for about 35 minutes. The edges of the dough should be nicely browned; then the cake is baked through.