Summary

Ingredients

For the shortcrust pastry:

• 300 grams flour
• 200 g butter or mararine
• 100 g suar
• 1 piece (s) egg (s)

For the filling:

• 750 g sour cherries, fresh or frozen pitted OR:
• 2 glasses sour cherries
• 0.5 liter ½ juice, (sour cherry juice)
• 1 packet custard powder, vanilla
• 50 grams sugar
• 2 cl kirsch or rum

For the sprinkles:

• 100 g butter
• 100 g suar
• 100 grams flour
• 100 g almond (s), round
• 2 cups cream
• Cocoa powder
• Grated chocolate

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Instructions

1. Make shortcrust pastry from the ingredients, chill it a little, then it is easier to roll out.
2. For the filling with the cherry juice, custard and sugar, cook a custard. Then add the cherries and the alcohol.
3. Now pour the mixture onto the base, which has meanwhile been flattened out on a baking sheet.
4. Now make the crumble from butter, sugar, flour and almonds and spread on the cherry filling.
5. Now bake the cake: 50-60 minutes 180 ° C hot air, 200 ° C top-bottom heat.
6. Let it cool on the baking sheet, as it is very juicy. You can also bake the cake the day before and only put the whipped cream on it the next day, then it is really cold. Sweeten the cream as required. Sprinkle cocoa or chocolate shavings on top of the cream.