Summary

Ingredients

For the dough:

• 250 g butter or mararine
• 150 grams sugar
• 2 packs vanilla sugar
• 1 egg yolk
• 375 g wheat flour
• 50 g almond (s), chopped
• 2 teaspoons, leveled baking powder

For the filling:

• 1 jar morello cherries, 370 g drained weight
• 0.5 ½ jar jam (morello jam), 225 g

Also:

• 1 tablespoon powdered sugar
• Fat for the shape

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Instructions

1. Put the softened butter or margarine in a medium-sized mixing bowl and beat with a whisk until creamy. Mix the sugar and vanilla sugar well and stir into the creamy, whipped fat. Add the egg yolk to the mixture and stir in briefly.
2. Mix the flour, almonds and baking powder. Mix two thirds of this mixture into the prepared mixture with a whisk. Add the rest of the flour and almond mixture and mix in loosely with your hands, kneading a little to form a crumbly dough.
3. Grease the bottom of a 26 springform pan well and distribute two thirds of the crumble dough evenly on the springform pan.
4. Put the cherries in a colander and drain. Put the jam in a small bowl and stir a little. Add the cherries and mix in carefully.
5. Spread the cherry filling on the crumble dough in the springform pan with a tablespoon, do not smooth it out. Place the remaining crumble dough on top of the cherry filling.
6. Bake the cake in the preheated oven on the wire rack on the bottom shelf for about 45 - 50 minutes. Electric stove: 200 ° C, convection: 175 ° C, gas: level 3
7. Remove the cake and let cool in the springform pan on a wire rack for about 30 minutes. Then carefully remove the cake from the springform pan, let it cool and dust with powdered sugar.
8. My absolute favorite cake!
9. Approx. 480 Kcal per serving.