Firefighter cake

Ingredients for 1 servings:

• 200 g flour
• 80 g butter
• 100 g sugar
• 1 packet of vanilla sugar
• 1 egg(s)
• ½ tsp baking powder
• 1 jar cherry(s)
• 1 tbsp cornstarch
• 100 g flour
• 100 g butter, melted
• 70 g sugar
• 100 g hazelnuts, ground
• some cinnamon
• 2 cups of cream
• 2 packs of cream stiffener
• some cocoa powder, soluble (Kaba)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

juicy, with cherries and nuts

Make a shortcrust pastry from flour, butter, sugar, vanilla sugar, and baking powder and line a 26 cm springform pan with it. Place the cherries and their juice in a saucepan, add the cornstarch to the still-cold cherries, and stir in. Bring to a boil briefly, then pour the cherry compote onto the shortcrust pastry. Make a crumble from flour, melted butter, sugar, hazelnuts, and cinnamon and sprinkle this over the cherry mixture. Bake the cake at 180 degrees Celsius for 45-50 minutes. Once cooled, whip the cream with cream stiffener, spread it on the cake, and sprinkle with Kaba powder. Tip: Make the cake a day in advance; it tastes best when it’s fully set.