Fire brigade cake

AUTHOR
Isreal Robertson
DIFFICULTY
very easy
RATING
3.6 71
Tatütata! The fireman's cake with cherries, cream and crispy crumbles is coming to satisfy the great hunger for cake.
COOK TIME
90 mins
TOTAL TIME
270 mins

Ingredients

Servings: 16
  • 400 g Flour
  • 1 Msp. Baking Powder
  • 175 g Sugar
  • 1 TABLESPOON Sugar
  • 1 pinch(es) Salt
  • 3 pck. Vanillin sugar
  • 1 egg (size M)
  • 200 g cold butter
  • 2 glasses (720 ml each) pitted, sugared sour cherries
  • 45 g Cornstarch
  • 100 g sifted almonds without skin
  • 1/2 TEASPOON Cinnamon
  • 2 cups (200 g each) Whipped cream
  • 1 pck. Cream stabiliser
  • 20 g Rasp chocolate (dark chocolate)
  • 7-10 Tbsp Butter
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Cling film

Directions

  1. 1

    Mix 200 g flour, baking powder, 75 g sugar, salt and 1 packet of vanillin sugar. Add the egg and 100 g cold butter in flakes and knead with the dough hook of the hand mixer. Wrap dough in foil and chill for about 30 minutes. Grease a springform pan ( Ø 26 cm) thinly with butter.

  2. 2

    Place the sour cherries in a sieve, drain and collect the juice. Measure 250 ml cherry juice and put it into a pot. Mix the juice with cornflour and sugar. Bring to the boil while stirring constantly and simmer for about 1 minute. Remove the pot from the heat, fold in the cherries and allow to cool slightly.

  3. 3

    Roll out the dough on a lightly floured work surface to a circle of approx. 34 cm. Line a springform pan with dough, forming a rim of approx. 4 cm. Spread the cherry mixture evenly on the cake.

  4. 4

    For the crumbles, roughly knead 100 g butter, 100 g sugar, cinnamon and a pinch of salt with your hands. Mix the almonds with 200 g flour, add them all at once to the butter and knead into crumbles. Spread the crumbles evenly on the cherries and bake the cake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 45 minutes until golden brown. Place the finished cake on a cake rack and let it cool down for approx. 20-30 minutes. Remove carefully from the edge with a knife and let the cake cool down for about 3 hours.

  5. 5

    Whip the cream with 1 packet of vanilla sugar using the whisk of the hand mixer until stiff, finally pouring in the cream setting agent.

  6. 6

    Spread the cream loosely on the cake and sprinkle with chocolate flakes.

Nutrition Facts

KCAL
410 kcal
CARBS
45 g
FATS
23 g
PROTEINS
6 g