Firefighter cake

Ingredients for 1 servings:

• 250 g flour
• 50 g sugar
• 125 g butter or margarine
• 1 egg(s)
• ½ tsp baking powder
• Fat, for the shape
• 2 jars of sour cherries
• 2 packs of pudding powder, vanilla
• some cherry brandy
• 70 g butter or margarine
• 70 g sugar
• 70 g ground almonds
• 1 packet of vanilla sugar
• 2 cups of cream
• 2 packs of cream stiffener
• 2 packets of vanilla sugar
• some cocoa powder or grated chocolate

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Shortcrust pastry base with cherry topping, nut crumble and whipped cream, for 12 pieces

Knead all the ingredients for the shortcrust pastry by hand, then wrap in cling film and chill for 30 minutes. Drain the cherries to collect the juice. Boil half a liter of this with the custard powder, stirring continuously, and then add the cherry brandy and fruit. The mixture now needs to cool slightly. Meanwhile, prepare the crumble topping. Mix the ingredients by hand until crumble forms. Press the shortcrust pastry thinly into a greased springform pan (if you can manage it, you can also roll it out and then place it in the pan). The edges need to be nice and high. Spread the cherry mixture on top, followed by the crumble topping. Bake the cake at 200°C for 30-45 minutes. Then let it cool completely in the pan. Do not open it beforehand, or the pastry will crack! Decorate the cold cake with the stiffly whipped cream and sprinkle with cocoa powder or grated chocolate.