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Firefighter cake

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Ingredients for 14 servings:

  • 310 g flour
  • 200 g sugar
  • 190 g margarine
  • 1 egg(s)
  • 1 pinch of baking powder
  • 2 glasses of cherries
  • 1 pack of pudding powder
  • 100 g almond(s), ground
  • ½ tsp cinnamon
  • 400 g whipped cream
  • 2 packets of vanilla sugar
  • 1 tsp cocoa powder

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

For the shortcrust pastry, knead 200g flour, 100g sugar, 100g margarine, egg, and baking powder. Press the dough into a springform pan to form the base. Drain the cherries. Mix the juice, 1 tablespoon of sugar, and custard powder and bring to a boil. Stir in the cherries and spread on the base. Knead the crumble from 110g flour, 100g sugar, 90g margarine, almonds, and cinnamon and spread it on the cherries. Bake the cake at 150°C (300°F) for a good hour. Let cool. Whip the cream and vanilla sugar until stiff and spread on the cake. Dust with cocoa powder! Enjoy!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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