Firefighter cake

Ingredients for 1 servings:

• 310 g flour
• 200 g sugar
• 1 tbsp sugar
• 190 g butter
• 1 egg(s)
• 1 pinch of baking powder
• 2 jars of sour cherries
• 1 packet of vanilla pudding powder
• 250 ml cherry juice
• 100 g almonds, ground
• ½ tsp cinnamon
• 2 cups of cream
• some cocoa powder
• Fat for the mold

Instructions

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

Shortcrust cherry cake with cinnamon crumble and cream

Make a shortcrust pastry from 200g flour, 100g sugar, 100g butter, 1 egg, and a pinch of baking powder. Chill for 30 minutes. Line a greased springform pan with the mixture. Make a pudding with the cherry juice, vanilla pudding powder, and a tablespoon of sugar, stir in the cherries, and spread it on the shortcrust pastry base. Crumble 110g flour, 100g sugar, 90g butter, the ground almonds, and the cinnamon. Then spread it over the cherries. Bake for 50-60 minutes at 150°C on the lowest rack. Allow the cake to cool thoroughly. Whip the cream until stiff peaks form, spread it on the cake, and sift a little cocoa powder over it.