Caramel Cherry Slices

Name: Caramel Cherry Slices
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 150 g Sugar; 1/2 cube (21 g) Yeast; 400 ml + 5 tablespoons of milk; 200 g Flour; 1 egg (size M); 125 g Butter; 150 g flaked almonds; 40 g Cornstarch; 150 g Caramel cream (spread); 200 g frozen sour cherries; 7-10 Tbsp Grease; 7-10 Tbsp Cling film

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

150 g Sugar
1/2 cube (21 g) Yeast
400 ml + 5 tablespoons of milk
200 g Flour
1 egg (size M)
125 g Butter
150 g flaked almonds
40 g Cornstarch
150 g Caramel cream (spread)
200 g frozen sour cherries
7-10 Tbsp Grease
7-10 Tbsp Cling film

Directions

1
Stir 30 g sugar and yeast until the yeast is liquid. Heat 100 ml milk lukewarm. Put the flour in a bowl. Add yeast, lukewarm milk, egg and 25 g room warm butter and knead to a smooth dough with the dough hooks of the hand mixer.
2
Cover and leave to rise in a warm place for about 1 hour. Knead the dough once more and press it into a greased square springform pan (24 x 24 cm). Cover and leave to rise for another 30 minutes.
3
Melt 100 g butter in a saucepan. Add 120 g sugar and melt. Stir in almonds. Spread the mixture on the dough. In a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see
4
manufacturer) Bake for 25-30 minutes.
5
Mix cornstarch and 5 tablespoons of milk. Bring 300 ml milk and caramel cream to the boil, stir in cornflour, bring to the boil again. Pour into a bowl, cover directly on the surface with foil, allow to cool.
6
Take the cake out of the oven. Loosen the edge with a knife and let it cool down in the pan.
7
Cut the cake in half horizontally. Lift off the top half. Close the springform ring around the lower base. Pour caramel pudding on the bottom. Spread the cherries on the pudding, press them in slightly, smooth them down and place the upper half on top.
8
Chill for about 2 hours. Cut into approx. 6 x 8 cm pieces.