Recipe: German Sour Cherry Streusel Cake

INGREDIENTS:

400 g sour cherries from the jar

200 g unsalted butter (room temperature)

200 g sugar

1 egg

365 g flour

1 tsp baking powder

250 ml cherry juice

30 g starch

1 tbsp cocoa powder

salt

Preheat the oven to 180°C Circo Therm®. Put butter in a large bowl with most of the sugar and beat with a hand mixer until light and airy. Add egg and gently 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. Add most of the dough to a greased springform pan. Press dough firmly around the sides to create a crust that’s approx. 2 cm high.

Add sour cherries 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 on Induction Hob heat setting 7. Let simmer for approx. 5 min., stirring often. Pour cherry mixture over into the cake crust.

Mix the remaining dough with remaining flour. Halve the dough and combine one half with the cocoa powder. Form into two different crumbles and then sprinkle both over the cherry mixture. Transfer to the preheated oven and bake at 180°C Circo Therm® for approx. 40 min., or until the crumbles are golden but not too brown. Let cool to room temperature before slicing. Enjoy!