Sour cherry crumble cake with cream

Ingredients for 1 servings:

• 300 g flour
• 200 g butter or margarine
• 100 g sugar
• 1 egg(s)
• 750 g sour cherries, fresh or frozen, pitted OR:
• 2 jars of sour cherries
• ½ liter juice (sour cherry juice)
• 1 pack of pudding powder, vanilla
• 50 g sugar
• 2 cl cherry brandy or rum
• 100 g butter
• 100 g sugar
• 100 g flour
• 100 g almond(s), ground
• 2 cups of cream
• Cocoa powder
• Chocolate shavings

Instructions

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

Sour cherry cake with shortcrust pastry

Make a shortcrust pastry from the ingredients and let it cool slightly so it’s easier to roll out. For the filling, make a vanilla pudding from the cherry juice, vanilla pudding, and sugar. Then add the cherries and the alcohol. Now pour the mixture onto the base, which has now been rolled out on a baking tray. Now make the crumble from butter, sugar, flour, and almonds and spread it over the cherry filling. Now bake the cake: 50-60 minutes at 180°C fan/200°C top/bottom heat. Let it cool on the baking tray, as it’s very moist. You can also bake the cake a day in advance and add the whipped cream the next day; then it will be really cold. Sweeten the cream as desired. Sprinkle cocoa powder or chocolate shavings on the cream.