Cherry Crumble Cake

A great cake recipe for any occasion:

Beat egg, sugar, flour and butter with the dough hooks of the hand mixer until smooth. Form a ball and wrap in plastic wrap. Leave to cool for approx. 60 min.

Preheat the oven. Grease the bottom of a cake springform pan thoroughly.

Roll out two thirds of the dough on a lightly floured surface, line the cake springform pan with it and pre-bake for 15 min. Cool slightly.

Form a rim with the remaining dough, place it on the cake base and press it slightly smooth.

For the crumble, knead the flour with sugar and butter with your fingers until crumbly.

For the filling, separate the eggs. Whip the egg whites until stiff. Split the vanilla pod with a kitchen knife and scrape out the pulp. Mix the yolks in a baking bowl with the curd cheese, sour whipped cream, vanilla pulp, milk and cornstarch.

Stir in the snow. Put the cherries in a sieve and drain.

Fold into the curd mixture.

Spread the cherry-curd mixture on the pre-baked pastry base.

Crumble the crumble on top and bake the cake for 40 minutes. Cool in the cake springform pan. Carefully loosen the edge from the pan with a kitchen knife and slide the cherry crumble cake onto a cake plate to serve.

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