Cherry Streusel Cake

Preheat the oven to 160°C fan (180°C conventional).

Line a 24 cm springform with baking paper.

Mix flour, sugar, vanilla sugar and a pinch of salt in a bowl.

Add the softened butter and egg, and crumble everything into streusel with your fingers or a dough hook.

Press half of the crumb dough into the pan to form a base, pulling up a rim about 3 cm high.

Wash the sweet cherries and pit them.

Spread the cherries over the cake base and sprinkle with 1 tbsp sugar.

Loosely scatter the remaining dough as streusel over the cherries.

Bake the cake for about 45 minutes, until the streusel are golden.

Remove the cake from the oven and let it cool in the pan, then carefully release it from the form.

Whip the cream until stiff.

Pipe the cream in rosettes onto the cake and, if desired, garnish with lemon zest and lemon balm leaves.