Basque cherry cake

AUTHOR
Kerry Mosley
DIFFICULTY
easy
RATING
4 5
COOK TIME
120 mins
TOTAL TIME
120 mins

Ingredients

Servings: 16
  • 1 kg Sour cherries or 2 glasses (720 ml each) Cherries
  • 650 ml Cherry nectar (only for fresh cherries)
  • 2 packages Vanillin sugar
  • 250 g Sugar
  • 60 g Cornstarch
  • 75 ml Liqueur (e.g. Liqueur 43 or orange liqueur)
  • 175 ml Milk
  • 375 g Flour
  • 1/2 cube (21 g) fresh yeast
  • 150 g soft butter
  • 1 egg (size M)
  • 1 Pinch
  • 1 Egg yolk (size M)
  • 2 TABLESPOONS Breadcrumbs
  • 1 TABLESPOON Icing sugar
  • 7-10 Tbsp Mint
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Grease
  • 7-10 Tbsp Cling film
  • baking paper

Directions

  1. 1

    Wash and stone the cherries. Drain the cherries from the glass, collecting the juice. Boil up the cherry juice with 1 sachet of vanillin sugar and 50 g of sugar. Add fresh cherries and simmer for about 5 minutes. Stir starch and liqueur until smooth. Pull the pot off the stove. Stir in starch. Simmer for about 1 minute while stirring. For cherries from the jar add cherries.

  2. 2

    Pour into a bowl, cover directly with foil, let cool down. Warm the milk lukewarm. Pour the flour into a bowl, make a depression in the middle. Crumble yeast into it. Stir yeast with 25 g sugar, milk and some flour from the rim until smooth. Cover and leave to rise in a warm place for about 10 minutes. Add 50 g sugar, 100 g butter, egg, 1 packet vanilla sugar and salt to the rim. Knead everything with the dough hooks of the hand mixer to a smooth dough. Cover and leave to rise in a warm place for about 40 minutes. Mix 125 g sugar with egg yolk to crumble. Grease a mould (bottom 24 cm Ø, top 28 cm Ø). Place a wide strip of baking paper (approx. 20 cm wide) in the mould and press it down. Knead the dough once again briefly. Roll out approx. 2/3 of the dough on a floured work surface until round (approx. 32 cm Ø). Pour into the form and press firmly at the edge. Sprinkle the base with breadcrumbs. Stir the compote, spread on the base and smooth it down. Roll out the rest of the dough (28 cm Ø) and place it on the compote.

  3. 3

    Grease a mould (bottom 24 cm Ø, top 28 cm Ø). Place a wide strip of baking paper (approx. 20 cm wide) in the mould and press it down. Knead the dough once again briefly. Roll out approx. 2/3 of the dough on a floured work surface until round (approx. 32 cm Ø). Pour into the form and press firmly at the edge. Sprinkle the base with breadcrumbs. Stir the compote, spread on the base and smooth it down. Roll out the rest of the dough (28 cm Ø) and place it on the compote. Cover and leave to rise for about 10 minutes. Prick the surface of the dough several times with a sharp knife. Spread egg-sugar crumbles on top. Spread 50 g butter in flakes on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 40-50 minutes. Cover if necessary after half the baking time. Leave to cool in the tin on a cake rack for about 4 hours. Lift out of the tin with the help of the paper strip. Dust with icing sugar and decorate with mint. Serve with crème fraîche or whipped cream

  4. 4

    Prick the surface of the dough several times with a sharp knife. Spread egg-sugar crumbles on top. Spread 50 g butter in flakes on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 40-50 minutes. Cover if necessary after half the baking time. Leave to cool in the tin on a cake rack for about 4 hours. Lift out of the tin with the help of the paper strip. Dust with icing sugar and decorate with mint. Serve with crème fraîche or whipped cream

Nutrition Facts

KCAL
320 kcal
CARBS
51 g
FATS
10 g
PROTEINS
4 g

Categories & Tags

Cakes & PastriesCake

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