Summary

Ingredients

For the dough:

• 300 grams flour
• 1 pinch baking powder, 70 g sugar
• 1 packet vanilla sugar
• 1 pinch (s) salt
• 1 egg (s)
• 200 g butter / mararine, well chilled

For the filling:

• 1 kg cherry (s), fresh (or 2 glasses drained weight 350g)
• 20 g cornstarch, 100 suar
• 3 tablespoon amaretto

For the sprinkles:

• 150 grams flour
• 100 g suar
• 1 packet vanilla sugar, 00 g butter or margarine

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Instructions

1. Preparation of kneading dough: Mix flour with baking powder and sieve into a bowl. Add the rest of the ingredients and work everything into a dough, first briefly on low, then on highest. Shape into a ball, wrap in cling film and refrigerate for at least 30 minutes.
2. Now preheat the oven top and bottom heat: about 200 ° C, hot air about 180 ° C. Grease the bottom of a 26 springform pan and sprinkle with breadcrumbs.
3. For the filling with the fresh cherries: Wash the cherries, drain them, remove the stones. Mix the cherries with the sugar and the amaretto, let stand and infuse the juice.
4. For the filling with the cherries from the glass: Mix the cherries (with the juice from the glass) and the amaretto. Please do not use any extra sugar here. Let everything stand for a moment.
5. In the meantime, roll out the kneading dough and place on the bottom of the springform pan. Prick the dough several times with a fork and place the edge of the springform pan around it. Pre-bake the pan for about 12 minutes.
6. Then let the base cool slightly on a wire rack.
7. Keep the oven preheated.
8. Now bring the cherries with the juice to the boil briefly, then drain on a sieve, collecting the juice. Measure out 250ml (1 / 4L) of this, fill up with water if necessary. Mix the cornstarch with 4 tablespoons of the juice. Bring the remaining juice to a boil. Remove the saucepan from the hob and stir in the mixed cornstarch. Bring to the boil again briefly and then mix with the cherries. Allow to cool slightly.
9. Press the rest of the kneading dough onto the pre-baked base, which will be about 2 cm high. Spread the cherry mixture on the pre-baked base.
10. For the crumble: sieve the flour, add the remaining ingredients. Process everything with the hand mixer (whisk) into streusel. Distribute the crumble evenly on the cherry mixture.
11. Now put the cake back in the oven and finish baking in about 40 minutes at the same temperature.
12. Leave the cake in the tin on a wire rack for at least 15 minutes. Then use a knife to carefully loosen the edge of the cake from the pan and remove the edge of the springform pan. Remove the cake from the springform pan, but let the cake cool down on top.