How does Ilmsens taste like? #4

Today: Cherry crumble cake (or what is left of it)

Well, there are these days. Days like these, when you introduce the fresh baked cherry pie to the parking lot. I can well imagine how Saskia felt at that moment. Fortunately it was a bit protected in the transport box.

Probably only a few of my colleagues have endured this sight and eaten the evidence even before I could get hold of a piece.


You can bake it anyway:

Ilmsens Cherry Cruble Cake





300 g flour

150 g sugar

1/2 pck baking powder

1 pinch salt

1 egg

125 g butter




Cherries (or other fruit)

500 ml milk

1 pinch salt

20 g sugar

1 1/2 pck vanilla flavoured pudding powder

1 cup sour cream


  • Preheat the oven to 175°C.
  • Knead the ingredients for the crumble dough until the correct crumble consistency is obtained.
  • For the filling, dissolve the pudding powder with the salt and sugar in about 5 tbsp of the milk.
  • Bring the rest of the milk to the boil in a saucepan and remove from the heat.
  • Stir in the mixed pudding powder and bring to the boil again.
  • Let the mixture cool down
  • Press approx. 2/3 of the crumble dough as the base into the greased springform pan.
  • Add a cup of sour cream to the cooled pudding and mix well
  • Place the mixture on the bottom and spread the cherries on top.
  • Then only the remaining sprinkles are missing on top.
  • Bake the cake for approx. 50 min.

Finished :)


A big thank you and praise to Saskia for baking and the recipe!



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