This crumble-cherry cake is not only fast and easy, but above all, really nice juicy, crispy, fruity. Also tastes with blueberries, plums, currants or cherries from the glass.
We enjoy the Pentecost holidays to the fullest, so I am not so active here. When the kindergarten starts again this will change again! I hope you have understanding ❤️
I wish you a nice evening 😘. ,
For the batter
250 g butter soft
180 g of Xucker
Butter Biscuit Flavordrops @ got7nutrition
300 g of flour or spelled flour
150 g cornstarch
3 teaspoons baking powder
1 teaspoon grated lemon peel
1 pinch of salt
about 100 ml of milk.
For the streuselb
250 g flour / spelled flour
100 g of Xucker
125 g butter liquid
800 g of cherries or 500 g drained from the glass
Preheat oven to 180 degrees top and bottom heat. Cover a baking sheet with parchment paper and if necessary limit with a baking frame or double-folded aluminum foil, so that there is no flat edge. Wash cherries, pebble or, if left out of the glass, drain.
First prepare the crumbles. For the liquid butter to flour and Xucker. First knead with the dough hook or a fork, then crumble with your fingers to make beautiful crumbles.
Beat the soft butter with the Xucker and Flavordrops until frothy. Stir in the eggs one at a time. Mix flour, starch, baking powder, lemon peel and salt. Mix with the milk to the dough. Use only enough milk until the batter falls off the spoon so hard.
Spread the dough on the plate. Distribute cherries on top. Cover with the sprinkles. Bake cake for about 35-40 minutes at 180 °.
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