Name: Windsor cake
Total time: 3 h
Ingredients: 130 g butter; 130 g sugar; 1 sachet of vanilla sugar; 2 eggs; 350 g flour; 40 g ground almonds; salt (to taste); 100 g butter; 100 g icing sugar; 100 g flour; 75 g ground hazelnuts; 5 g baking powder; 1 jar of sour cherries; 100 g sugar; 20 g cornflour; 100 g butter; 100 g sugar; 100 g ground almonds; 1 egg; 16 g custard powder; 120 g crème pâtissière; 50 g pistachio paste; 40 g Kirsch

Almond shortcrust pastry

Gather all the ingredients.
Mix the butter with the sugar and vanilla sugar.
One at a time, add the 2 eggs.
Combine salt, flour and ground almonds and add to the mixture. Knead well.
Cover the dough and let it rest overnight in the fridge.

Hazelnut streusel

Mix the butter with the icing sugar.
Mix together flour, ground hazelnuts and baking powder and add. Knead well.
Pack the dough and place in the freezer.

Thickened sour cherries

Put the juice of the cherries in a saucepan. Keep a little juice aside. Add the sugar.
In a glass, mix the remaining juice with the cornflour. Stir well.
When the juice boils, add the cornflour mixture.
Add the cherries. Done!

Pistachio batter

Lightly heat the butter until it has the consistency of mayonnaise.
Add the sugar. Stir well.
Add 1 egg.
Add the ground almonds and custard powder. Stir well.
Add the crème pâtissière.
Add the pistachio paste. Taste and add additional if desired.
Add the kirsh. Taste and add additional if desired.

Cake construction

Line a baking tray with baking paper. Place a 24cm ring on it.
Roll out the Almond shortcrust pastry to a 3 to 4 mm max.
Place the dough in the ring. Make sure the edges have enough slack and push the dough down. Let rest for 10 minutes and then cut off the remaining dough.
Fill a piping bag with the pistachio batter and pipe an even layer on the bottom.
Spread the cooled cherries (about 6 per person) over the pistachio batter and add a little juice (not too much). So here about 25 cherries for 1 24 cm cake.
Remove the hazelnut streusel from the freezer and grate it with the coarse grater.
Cover the cake with the grated hazelnut streusel. You should not see any more pistachio batter or cherries.

Bake-off

Bake the cake for 40 to 45 minutes in a preheated oven at 190°C.

Time range: choose the first timer to check progress or the last for the end of the stated time.

Windsor cake

Ingredients

Almond shortcrust pastry

Hazelnut streusel

Thickened sour cherries

Pistachio batter

Get cooking

Almond shortcrust pastry

Hazelnut streusel

Thickened sour cherries

Pistachio batter

Cake construction

Bake-off

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