Buchtel cheesecake with cherries

Name: Buchtel cheesecake with cherries
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 50 g Butter or margarine; 200 ml Milk; 1 cube (42 g) fresh yeast; 500 g Flour; 125 g Sugar; 1 pinch Salt; 3 Eggs (size M); 175 g Marzipan paste; 1 glass (370 ml) Cherries; 250 g Cream curd; 7-10 Tbsp Salt; 3 TABLESPOONS Pudding powder "Vanilla Flavor"; 75 g Icing sugar; 7-10 Tbsp Fat and flour; 7-10 Tbsp Flour

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

50 g Butter or margarine
200 ml Milk
1 cube (42 g) fresh yeast
500 g Flour
125 g Sugar
1 pinch Salt
3 Eggs (size M)
175 g Marzipan paste
1 glass (370 ml) Cherries
250 g Cream curd
7-10 Tbsp Salt
3 TABLESPOONS Pudding powder "Vanilla Flavor"
75 g Icing sugar
7-10 Tbsp Fat and flour
7-10 Tbsp Flour

Directions

1
Melt the fat in a saucepan, add the milk and warm up lukewarm. Crumble yeast into it and dissolve it while stirring. Mix flour, 50 g sugar and salt in a bowl. Add 1 egg. Add yeast milk and knead with the dough hooks of the hand mixer to a smooth dough.
2
Cover and leave to rise in a warm place for about 1 hour.
3
Grease a spring plate (top 30 cm Ø, bottom 28 cm Ø) and dust with flour. Roll out approx. 1/3 yeast dough on a floured work surface to a circle (approx. 28 cm Ø). Carefully lift into the mould.
4
Form the remaining dough into a roll and cut into approx. 16 slices. Put approx. 1 tsp. marzipan on each slice, seal the dough around it and form it into cakes. Distribute the pastry to the inner edge of the tin.
5
Let it go again in a warm place for about 45 minutes.
6
Pour cherries in a sieve. Mix quark, 2 eggs, 75 g sugar and 1 pinch of salt with a whisk. Add pudding powder and mix thoroughly. Pour the quark mixture into the Buchtelring and gently swirl the cherries.
7
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) on the bottom rack for approx. 45 minutes.
8
Remove the cake from the oven, place on a cake rack and allow to cool. Remove from the tin, stir icing sugar and 2 tablespoons of water until smooth and spread it streakily over the cakes.