German sour cherry streusel cake

Step 1/ 4

• 40 g unsalted butter (room temperature)
• 30 g sugar
• ¼ egg
• 70 g flour
• ¼ tsp baking powder
• salt

• oven
• hand mixer with beaters
• large bowl
• sieve

Preheat the oven to 180°C/350°F. Cream butter with most of the sugar until very light. Add egg and beat until just combined. Sift in most of the flour, baking powder, and a pinch of salt. Once combined, knead into a smooth dough with your hands.

Step 2/ 4

• springform pan (10 in.)

Add most of the dough to a greased springform pan. Press dough firmly to create a crust that’s approx. 1 in. (2 cm) high.

Step 3/ 4

• 80 g sour cherries
• 50 ml cherry juice
• 6 g starch

• cutting board
• knife
• pot (small)
• bowl (small)

Pit and halve cherries, then add to a small pot. Mix cherry juice, starch, and remaining sugar in a small bowl, then pour over the cherries. Bring everything to a boil over medium-high heat. Let simmer for approx. 5 min., stirring often. Pour cherry mixture over the tart crust.

Step 4/ 4

Mix the remaining dough with remaining flour to form crumbles, then sprinkle over the cherries. Transfer to the preheated oven and bake at 180°C/350°F. for approx. 40 - 45 min., or until the crumbles are golden but not brown. Let cool to room temperature before slicing. Enjoy!

Enjoy your meal!