Firefighter cake Hilde

Ingredients for 1 servings:

• 1 jar sour cherries
• 500 ml sour cherry juice, diluted with water
• 1 tbsp vanilla pudding powder
• 1 tbsp cherry brandy
• 250 g flour
• 80 g sugar
• 1 pinch of salt
• 125 g butter
• 1 egg(s)
• 90 g butter
• 100 g sugar
• 110 g flour
• 100 g almonds, ground
• 1 tsp cinnamon powder
• Fat for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 20 minutes

Cherry cake

Drain the sour cherries, reserving the juice, and top up to 500 ml with water if necessary. Stir in the vanilla pudding powder and bring to a boil while stirring. Let the pudding cool. Then add the cherries and schnapps. Make a shortcrust pastry from the dough ingredients and place it in a greased springform pan. Press the edge up slightly. Spread the cherry mixture on top. Knead the butter, sugar, flour, ground almonds, and cinnamon into crumbles and sprinkle over the top. This crumble quantity is enough for 2 cakes. Bake in a convection oven at approximately 175°C for 50 minutes. Check your oven’s instructions. Let the cake cool in the pan.