John Myers
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Amarettini and Cherry Crumble Cake
The perfect amarettini and cherry crumble cake recipe with a picture and simple step-by-step instructions.
Dough:
- 350 g Flour
- 200 g Sugar
- 4 tsp Baking powder
- 4 Eggs
- 150 g Soft butter
- 150 g Natural yoghurt
- 100 g Crush Amarettini almond biscuits
Streusel:
- 175 g Sugar
- 1 Pck. Vanilla sugar
- 200 g Butter
- 1 pinch Salt
- 150 g Flour
- 100 g Crush Amarettini almond biscuits
Covering:
- Wash, remove the stalk and stone the cherries. Provide.
Dough:
- Mix the flour, baking powder and sugar in a bowl. Add the eggs, softened butter and yoghurt and mix everything into a creamy batter. Then fold in the coarsely crumbled amarettinis and spread the mixture on a baking sheet lined with baking paper (or the slightly deeper drip pan of the oven). Spread the cherries on the dough.
- Preheat the oven to 180 ° (convection 160 °).
Streusel:
- Mix the butter, sugar, vanilla sugar and salt until creamy. Add flour and work everything into coarse crumbles. Then add the coarsely crumbled amarettinis and whisk the mixture briefly again. It is a bit “tough”, but this way the crumbles are nice and coarse.
- Then spread them “in lumps” on the dough with the cherries and slide the tray onto the middle shelf. Bake time 25 – 35 minutes. The surface should be golden brown.
- Immediately take it out of the oven and let it cool outside. The amarettinis give the cake a wonderfully crunchy consistency and taste like marzipan. That goes great with the sweet cherries. Good Appetite.
- The above quantity refers to 1 baking sheet.
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