Summary

Ingredients

• 200 g flour
• 1 pinch baking powder
• 275 grams sugar
• 1 pinch (s) salt
• 3 egg (s)
• 100 g mararine
• 1 kg sour cherries, fresh
• 500 g sour cream
• 1 packet custard powder (vanilla flavor)
• 2 packs cake icing, red
• water
• 2 tablespoon almond flakes

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Instructions

1. Knead the flour, baking powder, 50 g sugar, salt, 1 egg and margarine into a smooth dough, wrap in foil and refrigerate for approx. 1 hour. In the meantime, wash the cherries, remove the pits, briefly bring to the boil with 100 g sugar and 200 ml water, then allow to cool.
2. Preheat the oven to 175 ° C. Roll out 2/3 of the dough. Roll out on the bottom of a springform pan (24 cm) lined with baking paper and prebake for 10 minutes. Let the base cool slightly. Shape the rest of the dough into a roll and press it into the mold as an edge approx. 4 cm high.
3. Beat the remaining eggs with 100 g sugar until foamy. Mix in sour cream and pudding powder evenly. Put the mixture on the floor and smooth it out. Bake at the same temperature for about 50 minutes. Let cool in the mold.
4. Roast the flaked almonds in a pan without fat. Drain the cherries and collect the juice. Make up to 500 ml with water and prepare the icing with the remaining sugar according to the instructions on the packet.
5. Put the cherries on the sour cream. Spread the pouring over it. Sprinkle with flaked almonds, remove from the mold and serve.
6. Tip: Instead of fresh cherries, you can also use two glasses of morello cherries. However, do not cook them!