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 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