Summary

Ingredients

For the dough:

• 200 g butter
• 200 g suar
• 3 egg (s)
• 1 pinch (s) salt
• 1 lemon (s), untreated - the peel grated (or Citroback)
• 380 g flour
• 1 packet baking powder

For the sprinkles:

• 125 g butter
• 200 g flour
• 150 grams sugar
• 25 g almond (s), chopped
• 0.5 teaspoon ½ cinnamon

For covering:

• 2 glasses sour cherries (70ml) or red wine plums from the glass, pears, apricots or gooseberries
• 1 teaspoon powdered sugar

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Instructions

1. Dough: stir butter and sugar until foamy and gradually stir in the eggs. Then add salt and half of the lemon zest. Sift the flour and baking powder over it and stir in (I can do it without sifting). Spread the dough on a greased tray.
2. Streusel: Beat the butter until foamy, add the flour, sugar, almonds, the rest of the lemon zest and cinnamon (not with gooseberry toppings) and knead to make the streusel.
3. Topping: Let the fruit drain well.
4. Spread the streusel and fruit alternately in strips diagonally on the dough and then bake in the oven (preheated to 180 ° C top-bottom heat) for about 35 minutes (should turn golden yellow).
5. Let cool and then dust with the icing sugar.
6. Cream goes well with it.
7. Good Appetite!
8. Tip: Streusel taste very good with red wine plums (or plums without red wine) with chopped walnuts or hazelnuts and with apricots sometimes with pistachios.