Summary

Ingredients

For the dough:

• 225 grams flour
• 100 g butter
• 60 g suar
• 1 teaspoon Baking powder
• 1 piece (s) egg yolk
• 1 teaspoon vanilla sugar
• milk

For the filling:

• 1 glass sour cherries
• Grape juice, raspberry, cherry or similar
• 1 tablespoon vanilla sugar
• 40 grams sugar
• 45 g cornstarch
• 200 g raspberries, frozen

For the sprinkles:

• 150 grams flour
• 50 g desiccated coconut
• 50 grams sugar
• 85 g butter

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Instructions

1. Make a shortcrust pastry from the first 6 ingredients, if it doesn`t hold together, add a little more milk. You have to decide for yourself whether it has to go in the refrigerator, if it sticks, then yes, otherwise it can go straight into the springform pan (24) and please pull up an edge.
2. Drain the sour cherries over a sieve, collect the juice and fill up to 500 ml with the red juice.
3. Bring the juice with vanilla sugar and sugar to the boil (hold back some juice to mix the starch), then bind with the mixed starch. Add cherries and raspberries, stir carefully and let cool down a little.
4. Place the filling on the dough base and bake at 200 ° C for about 20 minutes on the middle rack.
5. Make the crumble from flour, sugar, butter and desiccated coconut. You will be fine crumbly.
6. Take out the cake and put the crumble on top (be careful, if the crumble is too much for you, you can only put 3/4 on top, it`s a matter of taste)
7. Bake the cake for another 20 minutes, if the crumbles get too dark, then cover with baking paper.
8. Let the cake cool in the pan and then carefully loosen the edges.
9. Dust with powdered sugar if desired.
10. Whipped cream must be there!