Cherry cake

Ingredients for 1 servings:

• 200 g flour
• 1 pinch of baking powder
• 100 g sugar
• 100 g margarine
• 1 egg(s)
• 2 jars of sour cherries (720 ml each), collect the juice
• 1 packet of vanilla pudding powder
• 2 tbsp sugar
• 100 g flour
• 100 g almonds
• 100 g margarine
• 100 g sugar
• ½ tsp cinnamon

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

juicy, with shortcrust pastry base and almond crumble

For the shortcrust pastry, knead 200g flour, baking powder, 100g sugar, 100g margarine, and egg. Press the dough into a 26-28cm springform pan. Drain the cherries, collect the juice, and measure out 1/4 liter. Mix 4 tablespoons of the juice with 2 tablespoons of sugar and pudding powder. Bring the remaining juice to a boil, stir in the pudding powder, bring to a boil again, and fold in the cherries. Spread the compote on the pastry base. Knead 100g flour, 100g sugar, 100g margarine, almonds, and cinnamon into crumbles and spread over the cherry compote. Bake in a preheated oven at 175°C for approximately 50-60 minutes.