Cherry and chocolate crumble cake with cashew nuts

Ingredients

Directions

1. 1

   Chop cashews. Set aside about 1/3 for sprinkling. Melt 100 g butter and let it cool down. Mix 150 g flour, 1 1/2 tbsp. cocoa powder, remaining cashews and 100 g sugar. Add the egg yolks and liquid butter, knead into crumbles with your hands, cover and chill

2. 2

   Grease a rectangular springform pan (approx. 24 x 35 cm) and sprinkle with breadcrumbs. Drain the cherries. Mix 275 g butter and 275 g sugar with the whisk of the hand mixer for 3-4 minutes until creamy. Stir in the eggs one by one. Mix 375 g flour, 4 tbsp. cocoa powder and baking powder and sieve over the eggs. Carefully stir in cream and cherries

3. 3

   Spread the dough in the tin, sprinkle with cane sugar and cover with crumbles, press down a little. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for about 20 minutes. Then switch the temperature down (electric oven: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) and continue baking for approx. 40 minutes. Remove the cake and let it cool down

4. 4

   Roast the remaining cashew nuts in a pan without fat until brown, take them out and let them cool down. Cut cake into pieces, dust with icing sugar and sprinkle with cashew nuts

5. 5

   waiting time approx. 2 hours