John Myers
Ingredients for 1 servings:
- 250 g butter or margarine, vegan
- 425 g spelt flour
- 200 g sugar
- 1 packet of vanilla sugar
- 200 g almonds, ground
- 1 piece(s) ginger, fresh, hazelnut-sized
- 750 g sour cherries, frozen
- 50 g sugar
- 2 tbsp, leveled cornstarch
- 25 g almond flakes
- 8 tbsp water
- Fat for the mold
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes
Vegan, for a 26 cm springform pan
Mix soft butter, spelt flour, sugar, vanilla sugar, and ground almonds with the dough hook of a hand mixer (you should get a crumbly dough). Chill the dough in the refrigerator for about 15 minutes. Meanwhile, peel and finely grate the ginger. Heat 5 tablespoons of water with the sugar, add the cherries and ginger, and bring to a boil. Mix the cornstarch and 3 tablespoons of water and stir into the cherry mixture. Simmer for about 1 minute. Preheat the oven to 175°C (convection oven). Grease a 26 cm springform pan. Press 700 g of the crumble dough into the pan to form a thin base with a 4 cm high edge. Briefly drain the cherry mixture and then pour it into the pan. Sprinkle the remaining dough with the flaked almonds over the dough. Bake on the middle rack for about 25-30 minutes. Check your oven’s oven for the best results! Note: If you want to enjoy the cake warm, you should Don’t be surprised that the cherry mixture is still a bit liquid, as the starch only solidifies when it cools down.
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