Chocolate Crumble Cake with Cherry Filling
Ingredients
Dough and crumble
- 150 g soft butter
- 100 g sugar
- 1 egg (medium)
- 3 tbsp baking cocoa
- 250 g flour (type 405)
- 2 tsp baking powder
- a pinch of salt
- butter for greasing the pan
Filling
- 1 jar Morello cherries (drained weight 350g)
- 125 g soft butter
- 120 g sugar
- 2 eggs (medium)
- 500 g low-fat quark
- 1 packet vanilla pudding powder
- optional: powdered sugar for dusting
Preparation
Combine all dough ingredients in a bowl and knead with the dough hooks of a mixer for about 5 minutes to form a dough
Preheat the oven to 180°C (convection: 160°C)
Grease a 26 cm springform pan
Place about two-thirds of the dough into the springform and press it into the pan, forming a rim of about 3 cm height
Drain the Morello cherries well in a sieve
Distribute the cherries on the dough base
Beat the butter with sugar until creamy, then gradually mix in the eggs
Add the quark and vanilla pudding powder and mix until no lumps remain
Pour the filling over the cherries onto the dough base
Crumble the remaining dough into small pieces and distribute them on the surface of the cake
Bake the crumble cake in the preheated oven for about 50-55 minutes until golden brown
Let cool completely, then remove from the pan
If desired, dust the cake with powdered sugar before serving
Notes
The cake serves about 12
