Summary

Ingredients

For the ground:

• 360 g flour
• 2 tablespoon sugar
• 1 teaspoon salt
• 120 g butter, cold, in pieces
• 120 g veetable fat
• 120 g water, cold

For the filling:

• 2 glasses cherry (s), drained
• 4 tablespoon sugar
• 40 g cornstarch
• 2 tablespoon lemon juice
• Lemon peel
• 40 g butter, in flakes

For the glaze:

• milk
• sugar

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Instructions

1. For the base, knead all the ingredients in a bowl. Shape the dough into two balls; one of the balls should be slightly larger than the other. Wrap the balls in cling film and place in the refrigerator for about 1 hour.
2. Then roll out the larger of the balls, place it in a 26 mm dish lined with baking paper, so that a small edge is created, and refrigerate again. In the meantime, prepare the filling.
3. For the filling, mix the sugar and cornstarch in a small bowl. Put the drained cherries in a large bowl and mix with the cornstarch-sugar mixture. Add lemon juice and zest and set aside for about 10 minutes, then place on the prepared dough base. Place the butter flakes on top.
4. Roll out the smaller ball of dough, cut into strips and place them in a grid on the cake. Brush the dough strips with a little milk and sprinkle some sugar on them.
5. Bake the cake at 200 ° C for 30 minutes, then reduce the temperature to 180 ° C and bake for another 30-40 minutes until the cake is golden brown.
6. It also tastes lukewarm with a scoop of vanilla ice cream.