John Myers
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Cherry Dwarf …
The perfect cherry dwarf … recipe with a picture and simple step-by-step instructions.
Knead dough:
- 200 g Flour
- 0,5 teaspoon Baking powder
- 100 g Extra fine sugar
- 1 packet Vanilla sugar
- 1 pinch Salt
- 1 Egg yolk
- 1 Grated lemon peel
- 60 g Margarine
- 70 g Branded butter
aside from that
- 2 tablespoon Chopped almonds
- 1 glass Drained sour cherries
- Butter for the baking pan
- Sieve the flour and baking powder into a bowl, pour over the sugar, vanilla sugar, salt and lemon zest. Make a well in the middle and place the egg yolks in it, then spread the cold margarine and cold butter in small pieces over everything.
- Work with the dough hook until you have a crumbly mass. Now tip the dough onto a work surface and knead very quickly by hand into a smooth dough. Wrap it in foil and let it rest in the refrigerator for about an hour.
- Preheat the oven to 180 degrees. Brush a 20 cm baking pan with butter and after the resting time, crumble about 2/3 of the dough into the form in coarse crumbs. Press with a lightly floured hand to form a base with a small edge.
- Sprinkle the bottom with the almonds and spread the well-drained cherries on top. Pour the remaining batter over the cherries as a crumble and bake the cake in the oven for about 45 to 50 minutes. Let the cake cool down a bit and only then remove it from the mold.
- This cherry cake is nice and crispy at the beginning, which is why grandpa also called it “Prasselkuchen”. I like to store it in a can, where it becomes a little tender and tastes excellent even after several days.
- Note 6: if I’m expecting visitors, I’ll make double the amount of dough and use it to bake two differently filled dwarfs.
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