For the cherry filling:
place the morello cherries in a sieve and collect the cherry juice. Bring 250 ml cherry juice with 2 tablespoons sugar to the boil in a saucepan. Mix the cornstarch in a little cold cherry juice, add it to the hot cherry juice and bring to the boil while stirring vigorously. Remove the pot from the heat and carefully stir in the cherries. Then spread the hot cherry mixture over the shortcrust pastry.
For the nut topping:
mix the roughly chopped hazelnuts or almonds with two heaped tablespoons of sugar and half a teaspoon of cinnamon. Heat 50 g butter in a saucepan, add to the nuts and mix everything well. Spread the nuts on the cherries in the springform pan.
Bake the fire brigade cake in a preheated oven at 170 degrees fan or 190 degrees lower/top heat for about 35 minutes. Allow the fire brigade cake to cool completely in the baking tin and only then remove it from the tin.
For the cream topping:
Mix vanilla sugar and cream stiffener. The cream can be whipped better if the cream stiffener is first added to the almost completely whipped cream. Therefore, whip the well-chilled cream with a hand mixer until it is almost ready. Then slowly trickle the vanilla sugar and cream stiffener into the cream, while finishing whipping the whipped cream. Spread the whipped cream on the fireman’s cake in a light dome shape. Put some cinnamon in a tea strainer and sprinkle over the fire brigade cake. Keep the fire brigade cake cool in the refrigerator until ready to eat.
Have fun baking!
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