Summary

Ingredients

• 1 glass sour cherries
• 500 ml juice (sour cherry juice), diluted with water
• 1 tablespoon kirsch
• 250 g flour, 1 e
• 80 g suar
• 1 pinch (s) salt
• 125 g butter
• 90 g butter
• 100 g suar
• 110 g flour
• 100 g almond (s)
• 1 teaspoon cinnamon
• 1 point pudding powder, vanilla

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Instructions

1. Drain the sour cherries and collect the juice. Stir in the vanilla pudding in 500 ml of juice (if necessary stretched with water) and bring to the boil. Let the pudding cool. Then add the cherries and schnapps.
2. Make a shortcrust pastry and place in a greased springform pan. Press the edge up a little. Make the crumble from 90 g butter, 100 g sugar, 110 g flour, 100 g ground almonds and the cinnamon and pour over them. The amount of crumble is enough for 2 cakes. Bake in the fan oven at approx. 175 degrees for 50 minutes.
3. Let the cake cool in the tray.