A great cake recipe for any occasion:
For the short pastry, knead together 200 g flour, 100 g sugar, 100 g fat, egg and baking powder. Leave to cool for about half an hour. Press the dough as a base into a cake springform pan.
Drain the cherries, collect the juice and measure out a quarter of a liter. Mix 4 tbsp juice, 1 tbsp sugar and pudding powder. Bring remaining juice to a boil. Stir in pudding powder, bring to a boil and fold in cherries. Spread compote on the bottom.
Knead crumble from fat, flour, sugar, almond kernels and cinnamon and spread evenly on cherries. Bake the cake in a heated oven at 175 degrees on the lowest shelf for about 60 minutes. Cool down. Whip cream, vanillin sugar, cream stiffener, spread evenly on the cake.
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