Organic Cherry Crumble Cake

Skyr cake with cherries

Who doesn’t know this dome-shaped cake with a dark chocolate sponge, light cream and banana filling and a crumble layer that makes it look like a molehill. A classic of the highest order, but sometimes you can put a new twist onto old recipes.

This crumble cake comes with a fresh skyr cream filling and the cherries transform it into a real explosion of taste.You can enjoy this cake even if you are watching what you eat. Because we only use raw materials from controlled organic farming. We use raw cane sugar instead of classic white sugar and also use spelt flour.

As our recipe components are vegan, the cake can easily be made into a vegan cherry cake.

DE-001 Organic Inspection Body

Encores

You’ll also need:

• 1 jar of cherries (drained weight 350 g)
• 100 g butter
• 3 eggs (medium)
• 30 ml milk (1.5% fat)
• 400 g whipping cream
• 300 g skyr

To make a vegan version you’ll need:

• 100 g plant-based margarine
• 120 g apple puree
• 40 ml plant-based drink
• 300 g vegan skyr or quark alternative
• 400 g vegan whipping cream

Preparation

1. First drain the cherries in a sieve.
2. Preheat a conventional oven (top and bottom heat) to 180°C (fan oven 160°C) and line a springform tin (26 cm in diameter) with baking paper.
3. Put the baking mix, soft butter, eggs and milk into a mixing bowl and mix using an electric hand mixer (whisk) on the highest setting for 3 minutes until creamy.
4. Put the dough into the springform tin and smooth out. Bake the cake on the middle shelf of the preheated oven for around 30 minutes. Check that the cake is baked through before taking it out of the oven and then leave to cool on a wire rack for around 1 hour.
5. Beat the cold cream with the cream powder until it forms stiff peaks. Using a whisk, beat the skyr in a bowl until smooth and carefully fold in the whipped cream.
6. Remove the cooled base from the tin, place on a cake plate and hollow out with a tablespoon to around 0.5 cm deep. Leave around 1 cm around the edge and set aside the cake crumbs.
7. Spread the cherries on the base and pile the skyr cream mixture on top, creating a dome shape. Decorate the top with the cake crumbs previously set aside.
8. Leave the cake to set in the fridge for at least 2 hours before eating.

Vegan method:

1. First drain the cherries in a sieve.
2. Preheat a conventional oven (top and bottom heat) to 180°C (fan oven 160°C) and line a springform tin (26 cm in diameter) with baking paper.
3. Put the baking mix, margarine, apple puree and plant-based milk into a mixing bowl and mix using an electric hand mixer (whisk) on the highest setting for 3 minutes until creamy.
4. Put the dough into the springform tin and smooth out. Bake the cake on the middle shelf of the preheated oven for around 40 minutes. Check that the cake is baked through before taking it out of the oven and then leave to cool on a wire rack for around 1 hour.
5. Beat the vegan whipping cream with the cream powder into stiff peaks. Use a whisk to beat the vegan skyr or quark alternative in a bowl until smooth and carefully fold in the whipped cream.
6. Remove the cooled base from the tin, place on a cake plate and hollow out with a tablespoon to around 0.5 cm deep. Leave around 1 cm around the edge and set aside the cake crumbs.
7. Spread the cherries on the base and pile the skyr cream mixture on top, creating a dome shape. Decorate the top with the cake crumbs previously set aside.
8. Leave the cake to set in the fridge for at least 2 hours before eating.