A simple but delicious cake recipe:
To make the shortcrust pastry, place the cold butter in a large enough bowl and knead together with the powdered sugar. Slit the vanilla bean lengthwise with a sharp kitchen knife and scrape out the pulp.
Add flour, vanilla pulp, egg yolks and 1 pinch of salt to the butter form and knead in quickly. Wrap the dough in plastic wrap and rest in the refrigerator for 2 hours.
Preheat the oven to 180 °C. Rinse and pit the cherries, put 1 tbsp sugar with the cherry brandy in a frying pan, let it melt and add the cherries. Stir and put in the oven for 5 minutes. Take out, pour through a sieve and drain well.
Grease a cake springform pan (28 cm ø) with butter. Roll out the short pastry on a floured surface and cover the bottom of the tart springform pan with it. Prick several times with a fork. Pre-bake in the oven for about 10 minutes.
Rinse and dry the blueberries and mix with the cherries. Mix the amaretti crumbs with the fruit and spread evenly on the pre-baked shortcrust pastry base.
Mix eggs with remaining sugar, crème fraîche and milk, spread through a sieve and pour half of the amount over the fruit.
Bake at 160 degrees in the oven for 15 min, then spread the remaining sauce evenly over the cake and finish baking in another half an hour. Cool and serve the cake lukewarm.
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