Streusel cherry cake

Ingredients for 1 servings:

• 400 g spelt flour type 630
• 230 g butter, room temperature
• 150 g sugar, possibly whole cane sugar
• 1 vanilla sugar
• 1 pinch of salt
• 1 jar morello cherries (large jar)
• 1 packet of vanilla pudding powder
• 2 tbsp sugar, possibly whole cane sugar
• 1 packet of vanilla sugar
• ½ tsp bitter almond flavoring
• 3 tbsp cherry jam
• some lemon juice
• 4 tbsp flaked almonds or chopped almonds

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

a fine quick cake with crumbles for the base and top and a juicy cherry filling

Mix the flour, sugar, vanilla sugar, and salt. Add the butter in pieces and quickly knead into crumbles. Chill until the cherry filling is ready. Pour the cherries into a sieve and collect the juice. Mix the pudding mix and sugar with some of the cherry juice until smooth, then cook according to the package instructions to make a firm pudding. (Do not use milk here, just the cherry juice from the jar. This is less than half a liter, as this will make the pudding a little firmer.) Stir in the cherries, cherry jam, almond flavoring, and vanilla sugar. Season with a little lemon juice. Pour 2/3 of the crumbles into a 24 cm springform pan and press firmly, creating a small rise. Spread the cherry filling over the base and distribute the remaining crumbles evenly over the top. Sprinkle with flaked almonds. Bake in a preheated oven at 180°C (350°F) for 45-50 minutes, until the crumbles are golden brown. The cake tastes fresh and just as good the next day.