Firefighter cake

Ingredients for 1 servings:

• 250 g flour
• 125 g butter
• 60 g sugar
• 1 egg(s), whole
• 1 jar morello cherries, drained, juice collected
• 100 g sugar
• 3 tbsp cornstarch
• 70 g flour
• 70 g sugar
• 70 g butter
• 70 g hazelnuts, ground
• e.g. cinnamon, to taste
• 2 cups of cream, 200 g each
• 2 points cream stiffener
• 1 chocolate shavings, for decoration

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 45 minutes; Total time approx. 9 hours 15 minutes

Cherry cake with crumble

Make a shortcrust pastry from flour, butter, sugar, and egg, roll it out, and place it in a greased 28cm cake tin. Arrange the sour cherries on top. Pour the cherry juice into a saucepan, mix the sugar and starch, add it, and bring to a boil until the mixture thickens. Immediately spread it over the cherries. Knead the crumble ingredients together and spread them over the cherry topping. Bake in a preheated oven on the middle rack: Fan oven: 160°C for approx. 40-45 mins. Top/bottom heat: 170°C for approx. 40-45 mins. Allow the cake to cool thoroughly (preferably overnight). Whip the cream with the cream stiffener until stiff, spread it over the crumbles, and decorate the edges with chocolate sprinkles.