Cherry crumble cake with Amarettini

Name: Cherry crumble cake with Amarettini
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 250 g Butter; 600 g Cherries; 2 TABLESPOONS Cherry Jam; 500 g Flour; 200 g Sugar; 1 knife tip Baking Powder; 1 pinch Salt; 1 egg (size M); 1/2 Bottle of bitter almond oil; 75 g Amarettini (Italian almond biscuits); 1 TABLESPOON Icing sugar; 7-10 Tbsp Grease

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

250 g Butter
600 g Cherries
2 TABLESPOONS Cherry Jam
500 g Flour
200 g Sugar
1 knife tip Baking Powder
1 pinch Salt
1 egg (size M)
1/2 Bottle of bitter almond oil
75 g Amarettini (Italian almond biscuits)
1 TABLESPOON Icing sugar
7-10 Tbsp Grease

Directions

1
Melt the butter and let it cool down a little. Wash the cherries, remove the stalks and stones, mix with jam. Mix flour, sugar, baking powder and salt in a bowl. Add egg, bitter almond oil and butter. First knead into crumbles with the dough hooks of the hand mixer, then with your hands. Grease a springform pan (26 cm Ø). Put about 2/3 of the crumbles into the form, press to a flat bottom.
2
Coarsely chop the Amarettini and knead into the remaining crumbles. Spread the cherries on the base, add the remaining crumbles. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) on the lower rack for 40-50 minutes. Cover at the end of the baking time if necessary. Let the cake cool down in the tin. Remove from the mould. Dust with icing sugar and decorate with melissa
3
3 hours waiting time