Cherry Shortcrust Cake with Streusel Topping
Ingredients
Shortcrust pastry
- 250 g all-purpose flour (Type 405)
- 80 g sugar
- 1 pinch salt
- 120 g cold butter
- 1 medium egg
Cherry filling
- 2 jars sour cherries (drained weight 370 g each)
- 1 package vanilla pudding powder
- 2 tablespoons sugar
Streusel topping
- 80 g cold butter
- 80 g sugar
- 1 pinch salt
- 150 g all-purpose flour (Type 405, or 100 g flour and 50 g ground almonds)
For the pan
- Butter for greasing the pan
- Flour for dusting
Preparation
Mix flour, sugar, and salt in a mixing bowl for the shortcrust pastry
Add cold butter in pieces and egg, then knead quickly with a hand mixer to form a smooth dough
Chill the dough
Drain the sour cherries in a sieve, reserving the liquid
Measure 300 ml of the reserved cherry juice and pour into a saucepan
Mix 2-3 tablespoons of the juice with vanilla pudding powder and sugar until smooth
Bring the remaining juice to a boil, then whisk in the pudding mixture
Simmer for 1 minute over low heat, then mix with the drained cherries and set aside
For the streusel, mix cold butter in pieces, sugar, and salt with the hand mixer
Add flour and knead to form coarse crumbs, then chill
Preheat the oven to 180°C conventional (160°C convection)
Grease the bottom of a 26 cm springform pan
Roll out the chilled dough on a lightly floured surface to a 30 cm circle
Line the pan with the dough, pressing firmly and forming a 4 cm high edge
Prick the base several times with a fork
Pour the cherry filling into the prepared crust
Sprinkle the streusel topping evenly over the filling
Bake for 30-40 minutes until the streusel is golden and the filling is bubbling
Let the cake cool completely in the pan before serving
Notes
Recipe by Siggi, photo by Brigitte Sporrer
