Streusel cake

150 g white flour

50 g sugar

75 g butter

cold, cut into cubes

1½ tbsp Instant coffee powder

2 tbsp coffee liqueur

100 g butter

soft

100 g sugar

2 eggs

170 g white flour

1 pinch of salt

1 tsp baking powder

1 unwaxed lemon

some grated zest

¼ tsp vanilla seeds

50 ml milk

450 g cherries

fresh or frozen

1 tbsp cornflour

2 tbsp icing sugar

Mix the flour and sugar in a bowl, then rub in the butter with your fingertips until the mixture resembles breadcrumbs. Add the coffee powder and coffee liqueur and rub in quickly until a streusel mixture forms. Cover and refrigerate.

In a mixing bowl, cream the butter and sugar with a whisk until the mixture is pale in colour. Add the eggs one after the other and continue mixing until a homogeneous mixture results. Carefully mix in the rest of the ingredients up to and including the vanilla. Add the milk and stir until smooth.

Wash and pit the cherries. Add the cornflour and icing sugar to the cherries and mix together well.

Line the bottom of the springform tin with baking paper. Turn the cake mixture into the tin and smooth the top. Spread the cherries on top. Sprinkle over the streusel topping.

Preheat the cooking space to 180 °C using the top/bottom heat humid mode.

Bake the cake on a wire shelf in the middle shelf position for 50 minutes.

Turn the cake out of the tin and allow to cool.

(Pre-)heat cooking space to 180 °C with Top/bottom heat damp

Preheating finished. Put the food in.

Top/bottom heat damp 180 °C for 50 Mins