Cherry cake from Götz – Grandma

Ingredients for 1 servings:

• 300 g flour
• 175 g sugar
• 1 egg(s)
• 175 g margarine
• 1 jar morello cherries
• 1 pack of pudding powder, vanilla
• 1 pinch of cinnamon
• 100 g hazelnuts, ground
• 2 cups of cream
• e.g. vanilla sugar
• 1 tbsp cocoa powder

Instructions

Working time approx. 25 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 25 minutes

Knead 200g of flour, the egg, 75g margarine, and 75g sugar into a shortcrust pastry and line a springform pan, forming a high rim. Prick the dough several times with a fork. Place a sieve over a measuring jug and let the cherries drain. Add the juice to 500ml with water. Take a little of the juice and mix it with the custard powder until smooth. Heat the remaining juice and pour in the mixed custard powder while stirring. Bring the custard to a boil briefly, then let it cool for about 5 minutes. Spread the cherries on the shortcrust pastry and pour the custard over it. Use the dough hook on a food processor to make a crumble from 100g margarine, 100g sugar mixed with the cinnamon, hazelnuts, and 100g flour. Sprinkle this crumble over the cherry custard. Bake in the oven at 175°C (convection oven) for about 60 minutes. Allow the cake to cool in the pan, then place it on a cake stand in the refrigerator for about 3 hours. Whip the cream until stiff peaks form and spread it over the cake, sweetened with a sachet of vanilla sugar if desired. Sift cocoa powder over the cake before serving.