Ingredients:
For the shortcrust pastry:
200g flour
100g sugar
100g margarine
1 egg(s)
1 pinch of baking powder
For covering:
2 jars of morello cherries, each 720 ml
1 pack of vanilla pudding powder
1 tablespoon of sugar
For the sprinkles:
110g flour
100g sugar
90g margarine
100 g almond(s)
½ tsp cinnamon
For painting:
2 cups of cream
2 packs of vanilla sugar
2 packs of cream stiffener
Aside from that:
Preparation:
For the shortcrust pastry, knead everything together and keep it cool.
For the topping, pour the morello cherries through a sieve and collect 1/4 l of the juice. Mix the pudding powder with 3 – 4 tablespoons of cherry juice, add
the rest of 1/4 l cherry juice and bring the pudding to the boil according to instructions. Mix the drained cherries into the hot pudding. Then pour it into the springform pan lined with the shortcrust pastry.
For the streusel, make streusel from the ingredients and pour over the cherry mixture.
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