Why they call it the Firefighter-cake, I do not know. Maybe because it is gone as fast as the firefighters are 🙂 It tastes very good, not to sweet, more fresh due to the cherries. Who wants can reduce the cream a bit.
[hgallery3 id=“1191″ render=“single_img“]
- Duration: 1,5h
- Degree of difficulty: Medium
- 200 g flour
- 100 g soft butter
- 100 g sugar
- 2 g baking powder
- 1 egg
- 2 glasses with 720ml of morello (sour) cherries
- 1 package pudding powder with vanilla taste (alternative: glaze)
- 1 tablespoon sugar
- 110 g flour
- 100 g almonds (grounded)
- 100 g sugar
- 90 g butter
- 1 TL cinnamon
- 0,5 l cream
- 2 packages cream stabilizer (alternative: 2 teaspoons powdered sugar and 2 teaspoons starch)
- Cacao powder and marzipan leaves for decoration
Mix flour, sugar and backing powder. Add the egg and the soft butter. Stir until you have a homogeneous mass. Put it to a cool place for an hour.
Let the cherries drip off in a sieve and collect the juice.
From the juice and pudding powder create a pudding. We will need about 0,25 l of pudding. If your powder is for more fluid, just prepare more (add more sugar equivalently) and put the excess in a separate bowl for later consumption.
So, for the pudding, mix the pudding powder with sugar. Add very little of the cherry juice and stir, until you have a homogeneous mass without chunks. Then subsequently add more and more fluid while stirring. Bring it to boil while constantly stirring. Then take it away from the hot plate.
If you have made too much, put the rest in another bowl. Then add the cherries and stir.
Mix flour, almonds, sugar and cinnamon. Add the soft butter and stir everything, until you receive a smooth grainy mass. Do not stir too long.
This part should be done after the cake has been baked and cooled already. Beat the cream a bit. Then slowly pour Sahnefest/Sahnesteif or the powdered sugar and starch mixture to the cream while constantly stirring. Continue stirring until the cream is hard. Not as hard as concrete, but such that you can build small turrets with the stirrer 🙂
Take the shortcrust from its cool place and put it into a greased springform pan. You can pull it up the edge to 1-2 cm to prevent the cherries from falling out later.
Add the cherry-pudding-mass on top of the shortcrust. The streusel go on top of the cherries. Then put the whole for about 45 minutes in the preheated oven at 180°C hot air (top/bottom heat at 200°C). Afterwards, take it out of the oven and let it chill.
Finally put the cream on top and add a tipping of cacao powder and other decoration you like.