Ingredients for approx. 16 pieces:
For the sponge:
1 large jar (350 g) morello cherries
200 g soft butter
100 g sugar
2 packets vanilla sugar
4 eggs (M)
150 g crème fraîche
4 tbsp. amaretto or rum (apple juice can be substituted)
250 g flour
2 tsp baking powder
100 g chocolate chips
For the crumble
90 g butter
150 g flour
80 g sugar
10 g cocoa for baking
50 g ground almonds
Also:
Icing sugar for dusting
Preparation:
1. Drain the morello cherries in a sieve.
2. Stir the butter until creamy, then gradually add the sugar, vanilla sugar, eggs, crème fraîche and amaretto. Mix the flour with the baking powder and stir in quickly. Finally fold in the chocolate chips.
3. For the crumble, melt the butter and leave to cool. Mix the flour with the sugar and mix flour with sugar and cocoa. Add the butter and mingle with a fork to make crumbles. Stir in the almonds.
4. Line the base of a springform pan (26 cm diameter) with baking paper. Pour in the dough and spread the cherries on top. Add the crumble on top. Bake in the oven at 180 degrees (gas mark 2-3, fan oven 160 degrees) for approx. 60 minutes. Dust with icing sugar.
Serve with semi-solid whipped cream.
Preparation time approx.: 90 minutes
Nutritional values per piece approx.:
Calories: 391
Joule: 1639
Protein: 5,7 g
Fat: 23,8 g
Carbohydrates: 38 g
(FoodCentralebyddp images)
