Schneller Kirschkuchen | mit Sauerkirschen und Streusel backen

Sour Cherry Crumble Cake. Sour makes you happy, but combined with the sweet crumbles, this cherry cake is a delight, topped with sweet cream, it's perfect. I think crumble cake can be served for any occasion, or just as a snack. The great thing is that you can bake it the day before. For this cherry crumble cake recipe, I used frozen sour cherries. If you have the opportunity to get fresh sour cherries in the summer, that would be the icing on the cake. :-) But that's not necessary. Sour cherries are flash-frozen immediately after harvest and are practically fresh from the bag, even when they're fresh from the harvest. I think the sweet and sour combination is simply delicious. Maybe you're in the mood for a sour cherry crumble cake now, too. I hope you have fun making it. For the dough: 150 g flour 1 pinch baking powder 100 g sugar 1 packet vanilla sugar 100 g butter 1 egg Baking time for the base: 10 minutes Oven: 200°C Remaining baking time: 35-40 minutes Oven: 200°C For the cherry filling 1 kg sour cherries 25 g cornstarch 100 g sugar 2 tbsp. kirsch For the crumble 150 g flour 100 g sugar 1 packet vanilla sugar 100 g butter You can watch the preparation in the video. Have fun baking :-) Bea's recipes and ideas