Firefighter's Kitchen
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Tatütata! The fire brigade cake with cherries, cream, and crispy crumbles is on its way to quench the great hunger for cake.
Fire brigade cake - what an unusual name. The individual layers of the cake describe a fire brigade operation: The cake base symbolizes wood, the cherries the fire, and the layer of cream the extinguishing foam. So the crumble cake is sure to be a hot topic of conversation at the next party. Whether as a cake for a children's birthday party, a sweet gift for colleagues, or just for a coffee party - the cherry crumble cake with whipped cream always tastes good and is sure to be as quickly eaten up as the fire brigade. |
Preparation time: 90 min. Latency: 180 min. Level: easy
Ingredients
For 16 Pieces
400 g Flour
1 Msp. Baking powder
175 g Sugar
+ 1 tbsp Sugar
1 pinch(es) Salt
2 packets. Vanilla
1Egg (size M)
200 g Cold butter
2 glasses (720 ml each) pitted, sugared sour cherries
45 g Starch
100 g sliced tonsils without skin
1/2 tsp Cinnamon
2 cups (200 g each) Whipped cream
1 packet. Cream thickener
20 g Grated chocolate (dark)
Flour for the work surface
Preparation
1
Mix 200 g flour, baking powder, 75 g sugar, salt and 1 packet of vanilla sugar. Add the egg and 100 g cold butter in flakes and knead in with the dough hook of a hand mixer. Wrap the dough in foil and chill for about 30 minutes. Grease the springform pan (Ø 26 cm) thinly with butter.
2
Put the sour cherries in a sieve, drain and collect the juice. Measure out 250 ml of cherry juice and place in a saucepan. Mix the juice with cornstarch and 1 tablespoon of sugar. Bring to the boil, stirring constantly, and simmer for about 1 minute. Remove the pot from the heat, fold in the cherries and allow to cool slightly.
3
Roll out the dough on a lightly floured work surface into a circle of approx. 34 cm. Line the springform pan with dough, forming a rim approx. 4 cm high. Spread the cherry mixture evenly over the cake.
4
For the crumble, roughly knead 100 g butter, 100 g sugar, cinnamon and a pinch of salt with your hands. Mix the almonds with 200 g flour, add to the butter all at once and knead into crumbles. Spread the crumble evenly over the cherries and bake the cake in a preheated oven (electric oven: 175 °C/ convection: 150 °C/ gas: see manufacturer) for about 45 minutes until golden brown.
The crumbles are loosely spread over the cherry mixture Photo: House of Food / Bauer Food Experts KG
5
Allow the finished cake to cool on a wire rack for about 20-30 minutes. Carefully remove from the edge with a knife and let the cake cool for about 3 hours.
6
Beat the cream with 1 packet of vanilla sugar with the whisk of a hand mixer until stiff, adding the cream thickener at the end. Spread the cream loosely on the cake and sprinkle with chocolate shavings.
Nutritional values Per serving
393 kcal
6 g protein
23 g fat
41 g carbohydrates
Ingredients
For 16 Pieces
400 g Flour
1 Msp. Baking powder
175 g Sugar
+ 1 tbsp Sugar
1 pinch(es) Salt
2 packets. Vanilla
1Egg (size M)
200 g Cold butter
2 glasses (720 ml each) pitted, sugared sour cherries
45 g Starch
100 g sliced tonsils without skin
1/2 tsp Cinnamon
2 cups (200 g each) Whipped cream
1 packet. Cream thickener
20 g Grated chocolate (dark)
Flour for the work surface
Preparation
1
Mix 200 g flour, baking powder, 75 g sugar, salt and 1 packet of vanilla sugar. Add the egg and 100 g cold butter in flakes and knead in with the dough hook of a hand mixer. Wrap the dough in foil and chill for about 30 minutes. Grease the springform pan (Ø 26 cm) thinly with butter.
2
Put the sour cherries in a sieve, drain and collect the juice. Measure out 250 ml of cherry juice and place in a saucepan. Mix the juice with cornstarch and 1 tablespoon of sugar. Bring to the boil, stirring constantly, and simmer for about 1 minute. Remove the pot from the heat, fold in the cherries and allow to cool slightly.
3
Roll out the dough on a lightly floured work surface into a circle of approx. 34 cm. Line the springform pan with dough, forming a rim approx. 4 cm high. Spread the cherry mixture evenly over the cake.
4
For the crumble, roughly knead 100 g butter, 100 g sugar, cinnamon and a pinch of salt with your hands. Mix the almonds with 200 g flour, add to the butter all at once and knead into crumbles. Spread the crumble evenly over the cherries and bake the cake in a preheated oven (electric oven: 175 °C/ convection: 150 °C/ gas: see manufacturer) for about 45 minutes until golden brown.
The crumbles are loosely spread over the cherry mixture Photo: House of Food / Bauer Food Experts KG
5
Allow the finished cake to cool on a wire rack for about 20-30 minutes. Carefully remove from the edge with a knife and let the cake cool for about 3 hours.
6
Beat the cream with 1 packet of vanilla sugar with the whisk of a hand mixer until stiff, adding the cream thickener at the end. Spread the cream loosely on the cake and sprinkle with chocolate shavings.
Nutritional values Per serving
393 kcal
6 g protein
23 g fat
41 g carbohydrates