Summary

Ingredients

For covering:

• 2 glasses sour cherries, pitted, 370 g drained weight each
• 150 g marzipan paste

For the dough:

• 250 g mararine
• 200 g suar
• 4 egg (s)
• 300 g wheat flour
• 50 g cornstarch
• 3 teaspoons, leveled baking powder
• 4 tablespoon heavy cream
• Grease for the tin

For the sprinkles:

• 150 g wheat flour
• 100 g suar
• 1 tablespoon vanilla sugar
• 2 tablespoon, leveled cocoa powder
• 1 pinch cinnamon
• 100 g mararine
• some vanilla pod (s), ground

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Instructions

1. Drain the sour cherries. The juice is not required for this recipe, but it can be frozen very well (e.g. for jelly).
2. Cut the marzipan into small pieces, this allows a very even distribution over the entire cake. If you like, you can also pick the marzipan and distribute it, it is then not quite as even.
3. For the dough, briefly stir the margarine in a bowl until foamy, preferably with a mixer. Then add the sugar and stir to an even mass. Gradually stir in the eggs.
4. Mix the flour, cornstarch and baking powder in a bowl and sift over the butter and egg mixture. Also stir in until a smooth dough is formed. Add 4 tablespoons of cream to this so that it becomes a little smoother.
5. Spread the dough on a greased baking sheet (30 x 40 cm). It is better to use a greased baking sheet instead of parchment paper, as the parchment paper constantly slips with it when it is spread.
6. Spread the drained cherries and marzipan on the dough.
7. Preheat the oven to 170 ° C (hot air).
8. For the crumble, process the flour, sugar, vanilla sugar, cocoa powder, margarine, cinnamon and the dried vanilla pod into a crumbly dough. Distribute this in relatively fine crumbs evenly on the cherries and marzipan and bake for about 25 minutes.