John Myers
Contents
show
Ingredients
- 1 Egg
- 125 g Butter
- 75 g Powdered sugar
- 1 pinch Salt
- 225 g Flour
- 5 tablespoon Ground almonds
- Dry peas
- 700 g Fresh sour cherries
- 0,5 Lemon fresh
- 100 g Brown sugar
- 0,5 teaspoon Ground cinnamon
- 20 Milliliters Water
- 30 Milliliters Amaretto
- 1 packet Pudding powder
- 100 g Butter
- 50 g Powdered sugar
- 0,5 teaspoon Ground cinnamon
- 100 g Flour
- 3 tablespoon Ground almonds
- 3 tablespoon Chopped almonds
- Powdered sugar
Instructions
- Knead a shortcrust pastry out of the egg, butter, powdered sugar, salt, flour and almonds. Wrap the dough in cling film and place in the refrigerator for 30 minutes.
- Grease a tart pan (approx. 28 cm diameter / ideally with a lifting base). Roll out the dough, place it in the pan and pull up one edge. Prick the bottom several times with a fork.
- Cover the bottom with parchment paper. Spread dry peas on top to weigh down. Bake in the oven at 180 degrees for about 20 minutes. Take out of the oven. Remove dry peas and baking paper and let cool down a little.
- Wash, drain and stone the cherries. Squeeze the lemon. Bring the cherries to the boil with lemon juice, sugar and cinnamon. Simmer gently for 3 minutes. Mix the pudding powder with the water and amaretto until smooth. Stir into the cherries and bring to the boil again while stirring. Take off the stove and let cool down a bit.
- Prepare crumble from butter, sugar, flour and ground and chopped almonds.
- Spread the cherries on the bottom. Spread the sprinkles over it. Bake the cake in the oven at 180 degrees for about 20 to 25 minutes.
- Take the cake out of the oven and let it cool down. Carefully remove from the mold, place on a cake plate and dust with powdered sugar.
Nutrition
Serving: 100gCalories: 320kcalCarbohydrates: 31.2gProtein: 5.9gFat: 18.6g
