Simple cake with cherries. The combination of acidity and sweetness.
Does anyone like crumble? She has too much of her here.
- 500 g of wheat flour
- 300 g of butter or margarine, at room temperature
- 170 g of fine sugar
- almond extract, approx tsp
- vanilla sugar
- 1 kg of cherries
- 70 g sugar
- 6 tablespoons of potato flour
- bread crumbs or ground nuts
- powdered sugar
Prepare a bowl. Put the butter, flour, sugar, vanilla sugar and almond extract in it. Knead the crumble with your fingers. Lumps should form, set aside.
Preheat the oven to 180 degrees C.
A rectangular, small form (about 30x25cm) with baking paper. Divide the crumble in half and pour one half into the pan, kneading lightly.
Bake in the oven for 10 minutes until light browning.
We get rid of the seeds from the cherries. We mix with sugar and potato flour. This creates a light jelly from the juice when baking.
Sprinkle breadcrumbs or nuts on the baked bottom. Then we place the second half of the crumble, crushing it with our fingers.
Bake for 40 minutes at 180 degrees Celsius. Let it cool and sprinkle with powdered sugar.