Butter cake with cherries

Name: Butter cake with cherries
Cook time: 40 min
Total time: 40 min
Yield: 24
Ingredients: 250 ml Milk; 225 g Butter; 1 cube (42 g) Yeast; 500 g Flour; 1 pinch Salt; 175 g Sugar; 1 package Vanillin sugar; 1 egg (size M); 2 (720 ml) Glasses of morello cherries; 100 g flaked almonds; 7-10 Tbsp Flour; 7-10 Tbsp Grease

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 24

250 ml Milk
225 g Butter
1 cube (42 g) Yeast
500 g Flour
1 pinch Salt
175 g Sugar
1 package Vanillin sugar
1 egg (size M)
2 (720 ml) Glasses of morello cherries
100 g flaked almonds
7-10 Tbsp Flour
7-10 Tbsp Grease

Directions

1
Warm milk in a pot lukewarm. Melt 75 g butter and let it cool down lukewarm. Crumble yeast into the lukewarm milk and dissolve while stirring. Put flour, salt, 100 g sugar, vanillin sugar, egg and melted butter into a mixing bowl, pour yeast milk over it, knead to a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 30 minutes.
2
Drain the cherries in a sieve. Knead the dough with floured hands on the work surface. Place on a greased grease pan of the oven and roll out evenly on top. Place the cherries on the dough and leave to rise in a warm place for a further 30 minutes. Spread 150 g cold butter in flakes evenly on the yeast cake. Sprinkle with flaked almonds and 75 g sugar. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Take out of the oven and let cool down a little. Tastes best fresh.
3
Spread 150 g cold butter in flakes evenly on the yeast cake. Sprinkle with flaked almonds and 75 g sugar. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Take out of the oven and let cool down a little. Tastes best fresh. Whipped cream tastes best with it
4
1 1/4 hours waiting time