Moist cherry crumble cake with shortcrust pastry from the tray

Ingredients for 1 servings:

• 375 g flour
• 1 tsp baking powder
• 100 g sugar
• 150 g butter
• 2 eggs
• 150 g butter
• 150 g sugar
• 200 g flour
• 1 packet of vanilla sugar
• 1 pinch of cinnamon powder
• 2 glasses of cherries (680 g each)
• 500 ml cherry juice
• 2 packets of vanilla pudding powder

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 40 minutes

For the dough, quickly knead the flour, baking powder, sugar, butter, and eggs together, then chill the dough for about 30 minutes. For the cherry mixture, mix the vanilla pudding powder with 2 tablespoons of sugar and a little cherry juice. Bring the remaining cherry juice (500 ml) to a boil in a saucepan, stir in the mixed pudding powder, and bring back to a boil. Then fold in the cherries. While the mixture cools slightly, you can prepare the crumble. For the crumble, mix melted butter, sugar, flour, vanilla sugar, and cinnamon. Line a baking tray with baking paper and roll out the chilled dough evenly. Then spread the warm cherry mixture on top. At first, there will be a bit of a small amount, but it will be sufficient if the cherries are not spread all over the surface. Spread the crumble over the cherries until crumbly. Bake the sheet cake on the middle rack at 170°C (top/bottom heat) for about 45-50 minutes. The instructions may vary depending on the oven.