Cherry crumble cake with cream

Ingredients for 1 servings:

• 270 g flour
• 125 g margarine
• 125 g sugar
• 1 egg(s)
• 1 pinch of baking powder
• Fat and breadcrumbs for the form
• 2 jar sour cherries
• 1 packet of vanilla pudding powder
• possibly cherry brandy
• 100 g flour
• 100 g sugar
• 100 g butter
• 100 g hazelnuts, ground
• 2 cups of cream
• 2 packs of cream stiffener
• some cocoa powder

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 55 minutes; Total time approx. 1 day 1 hour 25 minutes

delicious, juicy and simple

For the dough, beat the margarine and sugar until light and fluffy, then stir in the egg. Fold in the flour and baking powder. Line a 26cm springform pan that has been greased and dusted with breadcrumbs, and form a raised edge. Bake in a preheated oven at 175°C (fan oven) for about 10 minutes. For the topping, drain the sour cherries, reserving the juice. Make the vanilla pudding (sugar-free!) with 1/2 liter of cherry juice (and possibly 1/2 small glass of kirsch), fold in the sour cherries, and spread over the dough. For the crumble, beat the butter and sugar until light and fluffy. Knead in the flour and hazelnuts, then spread over the cherries. Bake in the preheated oven for about another 45 minutes. Let it rest for a day, and before serving, whip 2 cups of cream with cream stiffener until stiff, pour over the cake, and dust with cocoa or decorate as desired.