Cherry crumb cake with a hint of ginger

METHOD

How to make it

1. 01

   STEP 1

   Done

   Put all the ingredients for the crust dough except the ice water in the bowl of the stand mixer and press the pulse button until it becomes a whole. Add if necessary 1 - 2 tablespoons of ice water when the dough is too dry. Then pack the dough in plastic foil and leave it 1 Rest in the fridge for hours.

2. 02

   STEP 2

   Done

   Make the crumble the same way. Put all the ingredients in the stand mixer and pulse to a crumbly whole. Put this in a bowl and put in the refrigerator until further use.

3. 03

   STEP 3

   Done

   Wash the cherries and decompose them.

4. 04

   STEP 4

   Done

   Put the cherries in a bowl with sugar, corn flour, salt and lemon juice. Make everything good and let alone use.

5. 05

   STEP 5

   Done

   Preheat the oven 190 degrees. Grease the cake tin and cover it with baking paper.

6. 06

   STEP 6

   Done

   Remove the dough from the refrigerator and roll it on a flour-coated worktop or between 2 sheets of baking paper until it has the right diameter to cover the shape. Place the dough gently in the form and press the edges well.

7. 07

   STEP 7

   Done

   Remove the cherries from the bowl and the dough with a foam chip. Leave as much moisture in the bowl as possible.

8. 08

   STEP 8

   Done

   Divide the crumble over the cake and bake 30 minutes in the oven. Then reduce the temperature of the oven to 175 degrees and still fry the cake 25 minutes or until it's golden brown.

9. 09

   STEP 9

   Done

   Allow the cherry crumb cake to cool completely and cut into points. Serve for lovers with whipped cream and keep the remaining cake in the refrigerator.