Black Forest crumble cake

Ingredients

Directions

1. 1

   Warm 100 ml of milk lukewarm. Put 500 g flour in a bowl and make a depression in the middle. Crumble the yeast into it, mix with some flour from the edge, 25 g sugar and lukewarm milk. Cover and leave to rise in a warm place for about 15 minutes. Melt 150 g fat, add 150 ml milk.

2. 2

   Pour 75 g sugar, egg, cocoa, salt and milk-fat mixture onto the flour rim. Knead everything with the dough hooks of the hand mixer to a smooth dough. Cover and leave to rise in a warm place for about 30 minutes. For the crumbles, put 200 g fat in pieces, 125 g sugar, 250 g flour and egg yolk in a bowl and knead into crumbles using the dough hooks of the hand mixer. Pour the cherries into a sieve and drain. Grease the fat pan of the oven (32 x 39 cm). Roll out the dough on a floured work surface to the size of the fat pan and place in the form. Spread cherries on top and sprinkle with crumbles. Cover and leave to rise again for about 15 minutes. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-35 minutes.

3. 3

   Grease the fat pan of the oven (32 x 39 cm). Roll out the dough on a floured work surface to the size of the fat pan and place in the form. Spread cherries on top and sprinkle with crumbles. Cover and leave to rise again for about 15 minutes. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-35 minutes. Let them cool down. Whipped cream tastes good with it

4. 4

   waiting time approx. 1 1/2 hours