Cherry Crumble Cake

Name: Cherry Crumble Cake
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 12 Portionen
Ingredients: 400 g Wheat flour Type 405 plus some for processing; 200 g Sugar; 270 g Butter, in pieces; 1 TL Vanilla sugar; 1 Prise Salt; 680 g Sour cherries (jar), with juice; 80 g Sugar; 40 g Vanilla pudding powder; 150 g Raspberries (frozen)

Cake

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Cook Time

2 h

Servings

Difficulty

Medium

Prep Time

30 Min

Description

This cherry crumble cake from the Thermomix® is a fruity delight for cake lovers. The main ingredients are flour, butter, sugar, and sour cherries. Prepared in the Thermomix®, it yields approximately 12 servings and requires a total time of 120 minutes, of which 30 minutes are active work. Ideal as a dessert, for breakfast, or for festive occasions. The recipe is perfect for anyone looking for a classic cake with a fruity touch.

Ingredients (9 ingredients)

400 g Wheat flour Type 405 plus some for processing
200 g Sugar
270 g Butter, in pieces
1 TL Vanilla sugar
1 Prise Salt
680 g Sour cherries (jar), with juice
80 g Sugar
40 g Vanilla pudding powder
150 g Raspberries (frozen)

Preparation (8 steps)

Prepare the dough

Thermomix® Setting

30 sec/Speed 4

Put all the ingredients for the dough (400 g wheat flour type 405 plus some for processing, 200 g sugar, 270 g butter in pieces, 1 tsp vanilla sugar, 1 pinch of salt) into the mixing bowl and mix for 30 sec./speed 4.

30 sec

Cool the dough

Shape the dough into a log and refrigerate, covered, for 30 minutes.

Prepare the filling

Thermomix® Setting

10 sec/Speed 4

In the meantime, for the filling, put 680 g sour cherries (jar), with juice, 80 g sugar and 40 g vanilla pudding powder into the mixing bowl and mix for 10 sec./speed 4.

10 sec

Cook the filling

Thermomix® Setting

10 min/212°F/Speed 2 212°F

Cook for 10 min./100°C/speed 2 without the measuring cup, placing the splash guard on top.

10 min

Add fruit

Thermomix® Setting

8 min/194°F/Speed 1 194°F Reverse

Add 150 g raspberries (frozen) and cook for 8 min./90°C/speed 1 reverse. Transfer the compote and let it cool.

8 min

Preheat oven

Preheat the oven to 180°C top/bottom heat.

Prepare the mold

Line the base of the springform pan (Ø 26 cm) with baking paper and grease the rim. Place two-thirds of the dough in the springform pan, press flat and pull up the rim.

Top and bake the cake

Place the compote on the base, spread the remaining dough as crumbles on the cake and bake in the hot oven for approx. 45 minutes. Remove the cake from the oven and let it cool in the mold for 2 hours.