This classic firefighter cake consists of a crispy shortcrust pastry, a juicy cherry filling, hazelnut crumble and a light cream topping.

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This firefighter's cake with streusel topping combines everything a proper, good cake needs: a crisp shortcrust pastry, a juicy cherry filling, gold leaf, brown hazelnuts, streusel, and a light whipped cream topping. The fruity sour cherries taste wonderfully fresh and provide a lovely contrast to the delicate streusel. Whether for Sunday coffee, a family celebration, or a birthday, this classic is guaranteed to be a hit.

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If you love moist cakes and cherries, try my Cherry crumb cake, the Cherry crumble cake according to Grandma's recipe or my Black Forest cherry roll. All three recipes are perfect for a delightful coffee table.

Why you'll love this firefighter crumble cake recipe

• Juicy and crispyThe fruity cherry filling meets shortcrust pastry and golden brown hazelnut crumble.
• Good to prepare: You can prepare the baked cake the day before and let it cool completely.
• A true classic: Cherries, crumble, cream and chocolate taste simply wonderful together.
• Easy to bake: The individual layers are prepared one after the other and can be successfully made even without elaborate cake decorating techniques.

Ingredients for the firefighter cake with sprinkles

For the base you need a classic shortcrust pastry made from flour, butter, sugar, vanilla sugar, baking powder and egg. It supports the juicy filling and remains pleasantly crisp at the edges.

The cherry filling is made by cooking a jar of fenugreek, the collected cherry juice, sugar, and cornstarch. The cornstarch makes it firm to the touch without sacrificing its juiciness.

For the crumble topping, knead together the softened butter, sugar, flour, and ground hazelnuts. Sprinkle it directly onto the cherry filling before baking. Once cooled, top the cake with whipped cream, cocoa powder, chocolate shavings, and candied cherries.

Tips for the perfect fire truck cake with sprinkles

• Collect cherry juice: You need it to mix and boil the fruity filling.
• Knead the streusel only briefly: This way they stay loose and become nice and crispy when baked.
• Allow the cake to cool completely: On a warm cake, the cream would become soft or run.
• Loosen the springform rim only laterLet the cherry filling set first so that the cake remains stable.
• Whip the cream as fresh as possible: This keeps the hazelnut crumble crispy for longer.

Firefighter cake with streusel, cherries and cream

This classic firefighter cake consists of a crispy shortcrust pastry, a juicy cherry filling, hazelnut crumble and a light cream topping.

Press

Portions: 12 Piece

Baking utensils:

• 1 springform pan26 cm diameter
• 1 sheet of baking paper
• 1 mixing bowl
• 1 hand mixer or food processor
• 1 saucepan
• 1 whisk
• 1 pointed bag with star nozzle

Ingredients for the shortcrust pastry

• 200 g wheat flour Type 405
• 100 g butter
• 70 g Sugar
• 1 parcel Vanilla sugar
• 1½ TL baking powder
• 1 Piece egg Size M
• 1 Piece egg yolk
• something Flour for the work surface

Ingredients for the cherry filling

• 2 glasses Morello cherries 350g drained weight each
• 70 g Sugar
• 40 g cornstarch

Ingredients for the hazelnut crumble

• 100 g soft butter
• 100 g Sugar
• 100 g wheat flour Type 405
• 100 g ground hazelnut kernels

Ingredients for the cream topping

• 400 g whipped cream
• 2 parcel Cream stiffener

Ingredients for decoration

• something Baking cocoa
• some chocolate shavings

Preparation:

For the shortcrust pastry:

• Place flour, butter, sugar, vanilla sugar, baking powder, egg, and egg yolk in a mixing bowl. Quickly knead everything into a smooth dough, shape into a ball, and chill for 30 minutes.
• Preheat the oven to 180 °C using top and bottom heat.
• Line the bottom of the springform pan with baking paper and grease the sides.
• Roll out the chilled dough on a lightly floured work surface. Place it in the springform pan, press it firmly into the bottom, and form a rim about 3 cm high.

For the cherry filling:

• Drain the sour cherries in a sieve, reserving the juice. Measure out 500 ml of the cherry juice. Mix about 6 tablespoons of it with the cornstarch until smooth.
• Bring the remaining measured cherry juice and sugar to a boil in a saucepan. Stir in the dissolved cornstarch, stirring constantly, and bring the mixture back to a boil briefly until it thickens noticeably. Gently fold in the cherries and spread the filling over the shortcrust pastry.

For the hazelnut crumble

• Combine butter, sugar, flour, and ground hazelnuts by hand or with a dough hook and briefly knead until crumbly. Distribute evenly over the cherry filling.

Bake:

• Bake the firefighter cake on the middle rack for about 40 to 45 minutes, until the streusel topping is golden brown. Then let it cool completely.

For the finishing touch:

• Whip the cream with the cream stabilizer until stiff. Set aside a small amount for decoration, then spread the rest evenly over the cooled cake.

Decorate

• Decorate the firefighter cake with cocoa powder and chocolate shavings. Fill the remaining whipped cream into a piping bag and pipe rosettes. Chill until ready to serve.
The baked cake should be completely cold before adding the cream. You can bake the base, cherry filling, and crumble topping the day before and add the cream a few hours before serving.

Piece 1

Calories: 500 kcal

Carbohydrates: 50 g

Fat: 30 g

Saturated fatty acids: 16 g

Sugar: 29 g

Dietary fiber: 3 g

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Work steps:

4 FAQs about the firefighter cake with sprinkles

Discover even more delicious cherry cakes

If you love fruity cherry cakes, you absolutely must try mine! Cherry crumb cake, the Black Forest Cherry Roll or the Chocolate cherry sheet cake. Equally delicious is the juicy Cherry crumble cake with vanilla cream, baked on a sheet pan with cinnamon crumble topping or Blueberry sheet cake with streusel topping. All recipes are easy to make and guaranteed to work.

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