Summary

Ingredients

For the dough:

• 300 grams flour
• 200 g butter
• 100 g suar
• 1 egg (s)
• 1 pinch (s) salt

For the filling:

• 350 g cherry (s)
• 200 ml cherry juice
• 150 grams sugar
• 2 clove (s)
• 1 teaspoon cinnamon
• 3 tablespoon, leveled cornstarch
• 1 teaspoon lemon peel, grated
• 1 tablespoon lemon juice

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Instructions

1. Knead a dough from flour, butter, 100 g sugar, egg and salt. Wrap the shortcrust pastry in cling film and put it in the refrigerator for 30 minutes. Meanwhile, prepare the filling.
2. Fresh cherries as well as cherries from the glass can be used for the cherry cake. The fresh cherries must first be pitted. Then they are boiled in a saucepan with the cherry juice, the remaining sugar, the cloves and cinnamon. Simmer for a few minutes over medium heat, remove the cloves and thicken with the cornstarch. Add the lemon peel and juice.
3. Roll out 2/3 of the dough on a work surface sprinkled with flour and place in a greased springform pan. The edge should be about 2 cm high.
4. Preheat the oven to 175 ° C.
5. Put the cherry mixture on the dough. Cut strips from the remaining dough and place a grid pattern on the cake. If there are still strips left, you can put them along the edge once. As an alternative to the grid pattern, you can cut out shapes with your favorite cookie cutters and cover the cake with them, e.g. with large and small stars.
6. Bake the crostata for approx. 40 minutes until golden brown and serve with freshly whipped cream.