Delicious shortcrust pastry, a juicy cherry filling and a creamy topping with lots of chocolate shavings


For the shortcrust pastry:
300 g wheat flour type 405
1 teaspoon baking powder
100 g sugar
pinch of salt
1 egg
175 g cold butter

For the cherry filling:
1.5 glasses of drained sour cherries (morello cherries), approx. 500 g
250 g / 250 ml collected sour cherry juice
2 tbsp. / 35 g sugar
1 heaped tbsp. / 25 g cornstarch, e.g. Mondamin or Gustin

For the nut topping:
200 g coarsely chopped hazelnuts
2 heaped tbsp. / 45 g sugar
1/2 teaspoon cinnamon
50 g butter

For the cream topping:
400 g / 2 cups of well-chilled whipped cream
2 packets of vanilla sugar
2 packets of cream stiffener
Some cinnamon for sprinkling

Bake fire brigade cake:

Fire brigade cake shortcrust For the fire brigade cake, first make the shortcrust pastry. To do this, mix the flour, baking powder, 100 g sugar and a pinch of salt on the work surface. Add the egg and 175 g of cold butter, cut into pieces, and knead quickly by hand to form a shortcrust pastry. The shortcrust pastry

should only be kneaded for as long as necessary so that it does not become hard and brittle. To cool, press the shortcrust pastry flat onto a plate and place it in the refrigerator for about 30 minutes.

Roll out the chilled shortcrust pastry slightly larger than a 26 cm springform pan and cut out a round sheet of dough using the springform ring. Cover the bottom of the springform pan with baking paper and then stretch the edge of the springform pan. Grease the edge of the springform pan with butter.

Cover the springform pan base with the cut out dough sheet. Form dough rolls from the leftover dough and use them to line the edge of the springform pan about 3 cm high.

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