Moist cherry cake with crumble

Ingredients for 1 servings:

• 200 g flour
• 80 g sugar
• 1 pinch of salt
• 100 g butter
• 1 egg(s)
• 2 jars sour cherries, pitted
• 1 pack of almond pudding powder
• 80 g butter
• 80 g sugar
• 100 g flour
• 1 pinch of cinnamon

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 15 minutes

quick to make and tastes super delicious

Mix the ingredients for the base into a dough and place in a well-greased baking pan, pulling up the sides. Strain the sour cherries, reserving the juice. Spread the cherries on the base. Make a pudding from just under 1/2 liter of cherry juice and the pudding powder according to the package instructions. That is, use the cherry juice instead of the milk listed in the package instructions. You don’t need to add any additional sugar, the cherry juice is already sweetened. Spread the cherry pudding over the cherries. For the crumble, put the sugar, flour, and cinnamon in a bowl. Heat the butter in a saucepan and melt. Then pour it into the bowl and use two forks to make crumbles. Spread the crumble over the cherry mixture. Bake at 175 degrees Celsius for just under an hour. When it is completely cold, remove from the pan.