for 16 pieces

Cherries

500 g

cherries

Dough

125 g	butter
50 g	sugar
1 parcel	vanilla sugar
1 pinch	salt
1	egg

180 g	white flour
1 tsp	baking powder

Filling

1	organic lemon

4 dl	crème fraîche
100 g	sugar
1	egg
25 g	Maizena cornflour
1 pinch	salt

Serving

1 tbsp

icing sugar

How it's done

Cherries

Pit the cherries.

Dough

Mix the butter and the remaining ingredients with a little salt in a bowl. Separate the egg yolk from the white. Place the egg white in the fridge. Stir the egg yolk into the dough and continue to stir until the mixture is lighter in colour.

Mix the flour with the baking powder, add to the remaining dough and combine to form a firm dough.

Halve the dough and place half of the dough in the fridge for the crumble.

Spread the remaining section over the prepared tin base, press down firmly. Arrange the cherries on the dough.

Filling

Rinse the lemon in hot water, grate the zest and squeeze out 3 tbsp of juice.

Combine the reserved egg white, lemon zest and juice with the crème fraîche and all the ingredients up to and including salt and divide over the cherries.

Baking

Using your hands, roughly crumble the chilled dough and scatter over the filling.

Bake for approx. 70 mins. in the lower half of an oven preheated to 180°C. Remove and allow to cool in the tin.

Serving

Carefully remove the cake from the tin and dust with icing sugar.

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