Firefighter cake

Ingredients for 1 servings:

• 125 g butter
• 65 g sugar
• 250 g flour
• 1 pinch of salt
• 1 egg(s)
• 2 jars of sour cherries (morello cherries)
• 1 packet of vanilla pudding powder
• 1 tbsp sugar
• 90 g butter
• 100 g sugar
• 100 g flour
• 100 g almonds, ground
• 2 tsp cinnamon
• 2 cups of cream
• possibly cream stiffener
• some cocoa

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 4 hours 10 minutes

nice moist and not too sweet cake, prepare the day before is best

Cut the cold butter into small pieces, quickly knead it with the sugar, flour, a pinch of salt, and an egg to form a smooth dough. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least half an hour. Since some of the cherry juice is required for the recipe, strain the cherries over a bowl. Measure out 1/2 liter of sour cherry juice. Take 5 tablespoons of this and mix it with a sachet of vanilla pudding powder and the tablespoon of sugar until smooth. Bring the remaining half liter of sour cherry juice to a boil, remove the pan from the heat, and add the pudding powder while stirring. Bring back to a boil briefly while stirring, then remove from the heat. Fold the cherries into the pudding mixture and let everything cool in the pan to lukewarm. For the crumble, cut the butter into small pieces again and knead it with the sugar, flour, ground almonds, and two to three teaspoons of cinnamon to form a crumbly dough. Preheat oven to 180°C (top/bottom heat). When the pudding-cherry mixture is only slightly lukewarm, spread the shortcrust pastry in a springform pan. I do this by flattening the ball slightly in the center of the pan and then using the heels of my hands or my fingers to press the pastry to the edge. If the bottom of the pan starts to show through somewhere, I take a piece from somewhere else and press it into the “hole.” Then pour the pudding-cherry mixture onto the pastry and finally crumble the crumble over the cherries. Bake the cake in the hot oven for about an hour, remove from the oven, and let it cool completely. Once the cake has cooled completely, whip the cream until stiff peaks form (you can add more whipped cream stabilizer if you like) and spread it evenly over the cake. Tips: Since the cream will run if the cake isn’t completely cooled, I either prepare the cake early in the morning and, once it’s cooled, place it in the fridge for two hours, or I leave it overnight and finish it the next day. I always whip my cream without using a cream stiffener. You should be able to do this too if the cream, whisk, and bowl are cold (so just put them in the fridge for about half an hour beforehand). Finally, sprinkle with a little cocoa powder. Now just remove the ring and slide the cake onto a cake plate – that’s it.