John Myers
Contents
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Ingredients
- 350 g Sour cherry preserve drained
- 2 tbsp Currant black jam
- 300 g Flour
- 120 g Sugar
- 100 g Ground almonds
- 200 g Butter
- 1 Egg
- 1 tsp Ground cinnamon
- 1 tsp Baking powder
Instructions
- I tried to bake this recipe from a magazine. Since I'm a back-0, it only worked with advice from my loved ones. In the original recipe, the cherries are pureed together with cherry jam. I left them whole and took other jams (homemade by my loved one).
- Mix the drained cherries with the black currant jam. Mix 150 grams of flour with baking powder and almonds. Mix 120 grams of butter with 50 grams of sugar until frothy. First stir in the egg and then the flour mixture.
- Grease a baking dish with butter and dust with flour. Pour the dough into the mold and smooth it out, also cover the casserole rim with dough.
- Spread the cherry and jam mixture on the dough. Preheat the electric oven to 180 degrees (convection).
- The crumble mixture is kneaded from 150 grams of flour, 70 grams of sugar, 80 grams of soft butter and the cinnamon powder. Taking cinnamon was an idea of my loved one.
- Now distribute the crumble on the cherries and bake the cake in the middle of the oven for about 30 minutes.
- I know it's not a great art of baking and I'm still learning, but the cake was always delicious. The ground and the streusel were a bit dry. But I don't know why. Will bake it again on a baking sheet.
Nutrition
Serving: 100gCalories: 357kcalCarbohydrates: 39.5gProtein: 5.2gFat: 19.7g
