Fire brigade cake

COOK TIME
90 mins

TOTAL TIME
270 mins

Ingredients

Directions

1. 1

   Mix 200 g flour, baking powder, 75 g sugar, salt and 1 packet of vanillin sugar. Add the egg and 100 g cold butter in flakes and knead with the dough hook of the hand mixer. Wrap dough in foil and chill for about 30 minutes. Grease a springform pan ( Ø 26 cm) thinly with butter.

2. 2

   Place the sour cherries in a sieve, drain and collect the juice. Measure 250 ml cherry juice and put it into a pot. Mix the juice with cornflour and sugar. Bring to the boil while stirring constantly and simmer for about 1 minute. Remove the pot from the heat, fold in the cherries and allow to cool slightly.

3. 3

   Roll out the dough on a lightly floured work surface to a circle of approx. 34 cm. Line a springform pan with dough, forming a rim of approx. 4 cm. Spread the cherry mixture evenly on the cake.

4. 4

   For the crumbles, roughly knead 100 g butter, 100 g sugar, cinnamon and a pinch of salt with your hands. Mix the almonds with 200 g flour, add them all at once to the butter and knead into crumbles. Spread the crumbles evenly on the cherries and bake the cake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 45 minutes until golden brown. Place the finished cake on a cake rack and let it cool down for approx. 20-30 minutes. Remove carefully from the edge with a knife and let the cake cool down for about 3 hours.

5. 5

   Whip the cream with 1 packet of vanilla sugar using the whisk of the hand mixer until stiff, finally pouring in the cream setting agent.

6. 6

   Spread the cream loosely on the cake and sprinkle with chocolate flakes.

Nutrition Facts

KCAL
410 kcal

CARBS
45 g

FATS
23 g

PROTEINS
6 g