Amaretto cherry crumble cake

Ingredients for 16 servings:

• 300 g flour
• 1 pinch of baking powder
• 70 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 1 egg(s)
• 200 g butter or margarine, well chilled
• Breadcrumbs for the mold
• 1 kg cherry(s) (or 2 jars drained weight 350g)
• 20 g cornstarch
• 100 g sugar
• 3 tbsp Amaretto
• 150 g flour
• 100 g sugar
• 1 packet of vanilla sugar
• 100 g butter or margarine

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 35 minutes

For the shortcrust pastry, mix the flour with the baking powder and sift it into a bowl. Add the remaining ingredients and mix everything briefly on a low speed, then on the highest speed until you have a dough. Shape it into a ball, wrap it in cling film and chill for at least 30 minutes. Preheat the oven to 200°C conventional heat or 180°C fan-assisted. Grease the bottom of a 26 cm springform pan and sprinkle with breadcrumbs. For the filling with the fresh cherries, wash the cherries, drain them and remove the stones. Then mix them with the sugar and Amaretto and let them stand to release the juice. For the filling with the cherries from the jar, mix the cherries with the juice from the jar and the Amaretto. Please do not use any extra sugar here. Let everything stand for a moment. In the meantime, roll out the dough to a larger size and place it on the bottom of the springform pan. Trim off any excess dough and set it aside. Prick the pastry base several times with a fork and wrap the springform pan around it. Pre-bake the base in the preheated oven for about 12 minutes on the middle rack. Then let the base cool slightly on a wire rack. Keep the oven preheated. Briefly boil the cherries and juice, then drain into a sieve, reserving the juice. Measure out 250 ml of this, topping up with water if necessary. Mix the cornstarch with 4 tablespoons of juice. Bring the remaining juice to a boil. Remove the pan from the heat and stir in the mixed cornstarch. Bring back to a boil briefly, then mix with the cherries. Let cool slightly. Press the remaining dough onto the baked base to form a border about 2 cm high. Spread the cherry mixture over the base. For the crumble, sift the flour and add the remaining ingredients. Using a hand mixer (whisk), mix everything into a crumble. Spread the crumble evenly over the cherry mixture. Return the cake to the middle rack of the oven and bake at the same temperature for about 40 minutes. Leave the cake in the pan on a wire rack for at least 15 minutes. Then, using a knife, carefully loosen the edges of the cake from the pan and remove the springform pan rim. Remove the cake from the pan, but let it cool completely on top.