Firefighter cake

Ingredients for 1 servings:

• 200 g flour
• 100 g sugar
• 100 g margarine
• 1 egg(s)
• 1 pinch of baking powder
• 2 jars of morello cherries (720 ml each)
• 1 packet of vanilla pudding powder
• 1 tbsp sugar
• 110 g flour
• 100 g sugar
• 90 g margarine
• 100 g almonds
• ½ tsp cinnamon
• 2 cups of cream
• 2 packets of vanilla sugar
• 2 packs of cream stiffener
• n. B. Cocoa powder for dusting

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 35 minutes

Cherry cake

For the shortcrust pastry, knead everything together and chill. For the topping, strain the morello cherries through a sieve and reserve 1/4 l of the juice. Mix the pudding mix with 3-4 tablespoons of the cherry juice, add the remaining 1/4 l of cherry juice, and bring the pudding to a boil according to the instructions. Mix the drained cherries into the hot pudding. Then pour into the springform pan lined with the shortcrust pastry. For the crumble, make a crumble from the ingredients and sprinkle over the cherry mixture. Bake in a hot oven at 175°C (top/bottom heat: 155°C) for approx. 50-60 minutes. Allow to cool thoroughly. Now whip the cream, cream stabilizer, and vanilla sugar until stiff peaks form and spread on the cake. Can also be piped using a piping bag. Finally, lightly dust with cocoa powder.