Grandma's cherry crumb cake with a Christmas feeling

Ingredients for 1 servings:

• 300 g flour
• ½ pack of baking powder
• 150 g sugar
• 125 g butter
• Butter for the mold
• Breadcrumbs for the mold
• egg(s)
• 2 cloves, whole
• ½ tsp, crushed cinnamon powder
• 1 jar cherry(s) (Kaiser cherries), pitted
• 1 jar morello cherries, pitted
• n. B. cream stiffener
• e.g. powdered sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

with crumb dough as a base

Drain the cherries. Grease a springform pan and sprinkle with breadcrumbs. Finely grind the cloves. Combine the flour and baking powder, sift onto the countertop, and carefully make a well in the pan. Add the sugar, egg, cloves, and cinnamon to the well and, using half of the flour, make a pastry. Spread the butter on top of the pastry and cover with the remaining flour. Using two forks, mash the mixture into crumbles (do not knead!). The crumbles are ready when no loose flour remains. Pour half of the crumbles into the springform pan and gently press down to cover the entire base. Cover with a thin layer of whipped cream stabilizer to absorb any remaining liquid from the cherries without the pastry becoming soggy. Spread the cherries on top, being careful not to roll them, or the whipped cream will be removed from the base. If there are any leftover cherries, tuck them into the gaps to ensure they are all used. Spread the remaining crumbles evenly on top. Bake at 185°C (top/bottom heat) for 40-50 minutes, until the crumbles are golden yellow. Then remove from the oven and let rest for 15 minutes. Remove from the springform pan and sprinkle the cake with powdered sugar. The cake tastes best if it’s allowed to set overnight.