Quick cherry yogurt crumble cake

Ingredients for 1 servings:

• 200 g wheat flour
• 200 g buckwheat flour
• 1 packet of baking powder
• 1 pinch of salt
• 100 g vegetable margarine
• 150 g sugar
• 1 egg(s)
• 1 jar sour cherries or morello cherries, 720 g
• 100 g sugar
• 3 eggs or 4
• 1 packet of vanilla sugar
• 250 g soy yogurt (yogurt alternative)
• 1 packet of vanilla pudding powder for cooking
• 50 ml soy milk (soy drink) or rice milk

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

with plant milk, also works with milk, from a 26 cm springform pan

I get eggs from my chickens, which scratch around in the garden. If we have a glut of eggs, I sometimes use four eggs for the filling. The buckwheat flour is important to me, as it makes the dough crispier and heartier. For the dough: Combine the flour with baking powder and salt in a bowl. Sprinkle the margarine in pieces over it, add the sugar, stir in the beaten egg, and knead everything with your hands until you have a crumbly dough. Grease and flour a 26cm springform pan (preferably with whole-wheat buckwheat flour). Spread about three-quarters of the dough on the bottom, press down lightly, and line the edges with it. For the filling: Drain the cherries well. Beat the eggs with sugar and vanilla sugar until very frothy. Stir in the yogurt. Carefully mix the custard powder with the soy milk and stir into the filling. Spread the cherries on the dough base. Pour the filling over the dough. Sprinkle the remaining crumbles on top; some of them will sink in, but that’s okay. Bake the cake at 180°C (top/bottom heat) for about 45 minutes.