Mix 30 g starch and 50 ml cherry nectar. Bring 200 ml cherry nectar to the boil with 1 tbsp. sugar and bind with the mixed starch. Stir in raspberries and let cool down a little
Put flour, fat in flakes, brown sugar, salt and vanillin sugar in a large mixing bowl. Mix with the dough hook of the hand mixer. Then work into crumbles with your hands
Mix cream cheese, 15 g starch, 100 g sugar, eggs and cream with a whisk until smooth. spread 2/3 of the crumbles on a greased baking tray (32 x 39 cm), press them down to a base with your hands
First spread the pudding cream as strips on the crumble base and then fill the gaps with the raspberry compote (also as strips). Sprinkle evenly with the remaining crumbles
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 45 minutes. Remove from the oven, let it cool down and cut into pieces. Dust with icing sugar