Apple-cherry heart cake

Name: Apple-cherry heart cake
Cook time: 2 h
Total time: 2 h
Yield: 12
Ingredients: 500 g Flour; 200 g + 3 tablespoons sugar; 1 package Vanillin sugar; 200 g Butter; 100 g Double cream cream cheese; 2 Eggs (size M); 1 glass (720 ml) Cherries; 1 kg Apples; 3-4 Tbsp Lemon juice; 1 package Pudding powder "Vanilla Flavor"; 1 Egg yolk (size M); 1 TABLESPOON Icing sugar; 7-10 Tbsp Flour; 7-10 Tbsp Grease; baking paper

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 12

500 g Flour
200 g + 3 tablespoons sugar
1 package Vanillin sugar
200 g Butter
100 g Double cream cream cheese
2 Eggs (size M)
1 glass (720 ml) Cherries
1 kg Apples
3-4 Tbsp Lemon juice
1 package Pudding powder "Vanilla Flavor"
1 Egg yolk (size M)
1 TABLESPOON Icing sugar
7-10 Tbsp Flour
7-10 Tbsp Grease
baking paper

Directions

1
For the dough, put flour, 200 g sugar, vanillin sugar, butter in flakes, cream cheese and 2 eggs into a large mixing bowl and knead well with the dough hooks of the hand mixer. Then knead again on a floured work surface with floured hands to a smooth dough.
2
Cover and chill for about 30 minutes.
3
In the meantime, pour the cherries into a sieve and drain well. Collect the cherry juice. Peel and quarter apples, cut out the core and cut into small cubes. Sprinkle with lemon juice.
4
Boil up the cherry juice in a pot. Stir pudding powder, 3 tbsp. sugar and 6 tbsp. water until smooth. Stir into the boiling juice, bring to the boil and simmer for about 1 minute. Remove from the stove. Add cherries and apples and mix in.
5
Grease a pieform (26 cm Ø, 4 cm edge height). Cut 4 wide strips (approx. 5 x 38 cm) from baking paper. Lay out the tin in a star shape so that the strips extend over the edge.
6
Roll out a good half of the dough into a circle (approx. 34 cm Ø) on a floured work surface. Pour into the mould with the help of the rolling pin. Press the dough lightly at the edge. Spread apple-cherry compote evenly on the dough.
7
Roll out the remaining dough on a floured work surface to a thickness of 3-4 mm. Cut out hearts (4.5 cm x 6 cm) close together. Brush the underside of the hearts with water, cover the pieform from the outside to the inside in a circle, close together (slightly overlapping).
8
Knead dough remains again and cut out hearts again. Leave the centre of the pie free.
9
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 50-60 minutes on the bottom rack. Whisk the egg yolks and 1-2 tbsp. water. Approx. 15 minutes before the end of the baking time, brush the surface of the dough with it and bake until done.
10
Remove from the oven, place on a cake rack and allow to cool. Dust the edge with icing sugar. Lift the cake out of the tin with the help of the baking paper and arrange on a plate. Whipped cream is delicious with it.