Hohenstaufen cherry cake

Ingredients for 1 servings:

• 2 jars of sour cherries
• 50 g cornstarch
• 2 cl cherry brandy or rum
• 300 g flour
• 20 g yeast, fresh or 1 pack of dry yeast
• 2 tbsp milk, lukewarm
• 1 egg(s)
• 70 g sugar
• 70 g butter
• 100 g flour
• 90 g sugar
• 90 g butter
• 1 packet of vanilla sugar
• 1 tsp cinnamon
• 50 g almonds, slivered
• 500 g whipped cream
• 1 packet of vanilla sugar
• 100 g chocolate shavings

Instructions

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

with delicious cinnamon-almond crumbles hidden under cream

Drain the cherries, reserving the juice. Bring the juice to a boil with the cornstarch in a saucepan, then stir in the cherries. Once cooled, season with kirsch or rum to taste. Preheat oven to 190°C. Sift the flour into a bowl. Crumble the yeast into the lukewarm milk and dissolve. Add the yeast milk, egg, sugar, and butter to the flour and knead into a yeast shortcrust pastry. Roll the dough out between two sheets of nonstick baking paper and place in a springform pan, leaving a rim about 3 cm (or higher) high around the sides. Spread the cherry filling on the base. Knead together the ingredients for the crumble dough (except the slivered almonds). Spread the crumble over the cherry filling and sprinkle the slivered almonds on top. Bake in a preheated oven at 190°C for about 45 minutes. Can be made a day in advance; the cake will then have a nice firm texture and taste even better. After it has cooled, or if baked the day before, shortly before serving, whip the cream with the vanilla sugar until stiff peaks form and spread it on the cake. Sprinkle with the chocolate flakes. As I said, I always bake the cake the day before, then wrap it up well so it can set. Just before serving, I add the cream and chocolate flakes.