Ingredients:
For the Shortcrust Pastry:
- 250g flour
- 125g butter
- 60g sugar
- 1 egg
For the Cherry Layer:
- 1 jar of sour cherries (drained)
- 100g sugar
- Juice from the cherries
- 3 tbsp cornstarch
For the Crumble Topping:
- 70g flour
- 70g sugar
- 70g butter
- 70g ground hazelnuts
- 1 tsp cinnamon (to taste)
For the Topping:
- 2 cups heavy cream
- 2 packets cream stiffener
- Chocolate shavings (for decoration)
Preparation:
1. Prepare the Shortcrust Pastry: Start by making the shortcrust dough. In a large mixing bowl, combine 250g of flour, 125g of cold butter, 60g of sugar, and 1 egg. Mix the ingredients together and knead until the dough is smooth and well combined. Once ready, roll it out on a floured surface until it’s thin enough to line the bottom of a 28cm (11-inch) cake pan. Press the dough into the pan, ensuring it covers the bottom evenly.
2. Prepare the Cherry Layer: Drain the jar of sour cherries, reserving the juice. Place the cherries evenly over the shortcrust base. In a small saucepan, add the cherry juice and bring it to a simmer. In a separate bowl, combine the 100g sugar with the 3 tablespoons of cornstarch. Gradually stir this mixture into the hot cherry juice. Cook the mixture over medium heat, stirring constantly, until it thickens into a syrup-like consistency. Once thickened, pour it over the cherries in the cake pan, ensuring that the cherries are evenly covered.
3. Prepare the Crumble Topping: To make the crumble topping, combine 70g flour, 70g sugar, 70g cold butter, and 70g ground hazelnuts in a bowl. Add the cinnamon to taste. Use your hands to knead the mixture until it forms small crumbs. Spread the crumble topping evenly over the cherry layer, making sure the entire surface is covered with the crumble mixture.
4. Baking: Preheat your oven to 160°C (320°F) for fan-forced or 170°C (340°F) for conventional heat. Place the cake pan on the middle rack of the oven and bake for about 40-45 minutes. The crumble should be golden and crisp, and the filling should be bubbling slightly. After baking, remove the cake from the oven and allow it to cool completely, preferably overnight, to allow the flavors to set and the crust to firm up.
5. Prepare the Whipped Cream Topping: Once the cake has cooled, prepare the whipped cream. In a mixing bowl, whip 2 cups of heavy cream with 2 packets of cream stiffener until it forms stiff peaks. Carefully spread the whipped cream over the crumble topping, smoothing it out with a spatula.
6. Decorate: To finish, sprinkle chocolate shavings over the whipped cream. This will not only enhance the flavor of the cake but also add a decorative touch. You can choose to decorate more generously or sparingly, depending on your personal preference.
Enjoy Your Cherry Crumble Cake!
This cake is a delightful combination of flavors and textures, with a rich shortcrust base, a sweet and tangy cherry filling, and a crunchy crumble topping. The whipped cream adds a creamy texture, while the chocolate shavings give a touch of elegance. It’s a great dessert for gatherings, family dinners, or special occasions.
The process of making this cake may take some time, especially allowing it to cool overnight, but the result is absolutely worth it. The cake’s combination of soft cherries, crispy crumbles, and smooth whipped cream is simply irresistible. It can be served as a dessert after dinner or even enjoyed with a cup of coffee in the afternoon.
For those who prefer a variation, you can experiment with different fruits, such as raspberries or blueberries, to create your own version of this delightful crumble cake.
This cake is sure to become a favorite for anyone who enjoys a delicious, fruity dessert with a perfect balance of textures. The creamy whipped topping pairs beautifully with the crunchy crumbles, making each bite a treat. Enjoy the process and, most importantly, enjoy the delicious result!
