Firefighter cake

Ingredients for 1 servings:

• 200 g flour
• 80 g butter
• 100 g sugar
• 1 packet of vanilla sugar
• 1 egg(s)
• ½ tsp baking powder
• 1 jar sour cherries
• 1 packet of vanilla pudding powder
• 100 g flour
• 70 g sugar
• 100 g butter, melted
• 100 g hazelnuts
• Cinnamon
• 2 cups of cream
• 2 packs of cream stiffener
• Chocolate powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

juicy with cherries and crispy with crumbles

Preheat the oven to 180°C (top/bottom heat). Shortcrust pastry: Knead the dough ingredients into a shortcrust pastry. Roll out on a floured surface, place in a 26 cm springform pan, and pull up the edges. For a nice finish, use a rolling pin. Topping: Drain the cherries and pour the juice into a saucepan. Bring the juice to a boil with a pinch of cinnamon. Mix the custard powder with a little cold water and stir into the boiling juice. Then fold in the cherries and spread everything over the dough. Streusel: Combine the flour, sugar, butter, hazelnuts, and a pinch of cinnamon in a bowl and mix with a fork to form crumbles. Sprinkle over the cherries and bake for 45-50 minutes. Let the cake cool, spread the whipped cream on top, and sprinkle with chocolate powder. Tip: Only add the cream to the cake shortly before serving; this will keep the crumbles nice and crispy.