John Myers
Ingredients for 1 servings:
- 200 g flour
- 25 g stevia, e.g. B. from Grovia
- 100 g margarine or butter
- 1 egg(s)
- 1 pinch of baking powder
- 2 jars of sour cherries, 720 ml each
- 1 packet of vanilla pudding powder
- 1 tsp Stevia
- 110 g flour
- 25 g stevia, e.g. B. from Grovia
- 90 g butter
- 100 g almond flakes
- 100 g almond sticks
- ½ tsp cinnamon
- 2 cups whipped cream
- 2 packs of cream stiffener
- 2 tsp Stevia, e.g. B. from Grovia
- e.g. cinnamon, for dusting
Instructions
Working time approx. 1 hour 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 15 minutes
This cake is even enjoyed by die-hard stevia critics.
Grease a round cake pan. Shortcrust pastry: Knead all ingredients together, press into the pan, press the dough halfway up the edges, and refrigerate. Topping: Mix the pudding mix with 3-4 tablespoons of cherry juice, add the remaining 1/4 cup of cherry juice, and bring the pudding to a boil according to the instructions. Mix the drained cherries into the hot pudding. Then pour into the springform pan lined with the shortcrust pastry. Crumble: First, crumble the flaked almonds in your hand, then make a crumble from the ingredients and sprinkle over the cherry mixture. The crumble is especially crunchy thanks to the flaked and sliced almonds. Bake at 175°C (155°C fan oven) for approx. 50-60 minutes. Cool thoroughly! Cream topping (for coating): Beat all ingredients until stiff peaks form and spread over the cake. Then dust lightly with cinnamon. Attention: The cake needs to cool for a good 1 hour before adding the cream.
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