Tipsy Cherry Crumble Cake

A cake recipe for all foodies:

Mix chocolate-cherry liqueur and water, put the pitted and washed cherries in it and let them sit for a night.

Put the flour in a suitable bowl, make an indentation, pour in the egg, sugar and salt as well as the butter or margarine flakes, crumble the yeast over it and mix everything together well.

Drain the cherries and gradually add the juices to the dough. Note: Add only enough gravy to make a smooth, firm dough. Cover the dough and let it rise for a quarter to 1/2 hour. Then roll out the dough and place it on a greased baking sheet. Spread the cherries evenly on it.

For the crumble, knead all the ingredients together well and crumble evenly over the cherries by hand.

Bake the cake at 200 to 220 degrees for about 40 minutes. In a convection oven, the baking time is reduced by about ten minutes. When the crumble is golden brown, the sheet cake is ready.

Tip: The cake can also be made with plums and another fruit brandy (as desired).

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