- 4 eggs
- 300 g Küchenmeister Wheat Flour T405
- 220 g sugar
- 50 g Küchenmeister Cornstarch
- 180 g margarine
- 100 g butter
- 1 packet baking powder
- 1 jar sour cherries
- 1 packet vanilla sugar
- pinch of salt
Combine together 150 g flour, 70 g sugar and vanilla sugar. Add the butter and work into a streusel and set aside. Drain the jar of cherries.
Cream together the soft margarine, eggs, 150 g sugar and salt. Combine together 150 g flour, cornstarch, and baking powder. Mix the dry ingredients into the wet.
Pour the batter into a greased spring form pan and spread evenly. Evenly distribute the cherries on top and lightly press them into the batter.
Preheat the oven to 175°C. Bake the cake on the middle shelf for 10 minutes. Then carefully remove the cake from the oven and cover with the streusel.
Return the cake to the oven and bake the cake for another 35 minutes. Once cooled remove from the spring form and dust with powdered sugar.