Cherry and coconut cake from the tray

AUTHOR
Kelley Price
DIFFICULTY
easy
RATING
3 4
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 24
  • 250 ml Milk
  • 750 g Flour
  • 1 cube (42 g) fresh yeast
  • 200 g Sugar
  • 275 g Butter or margarine
  • 1 egg (size M)
  • 1 pinch Salt
  • 1 package Vanillin sugar
  • 100 g Coconut flake
  • 1 kg Cherries
  • 1 glass (225 g) Cherry Jelly
  • 7-10 Tbsp Grease
  • 7-10 Tbsp Flour

Directions

  1. 1

    Warm the milk lukewarm. Put 500 g of flour in a bowl and press a depression in the middle. Crumble yeast into it, mix with some flour from the rim, 25 g sugar and 100 ml milk. Cover and leave to rest in a warm place for about 15 minutes. Melt 100 g fat, add 150 ml milk. Add 50 g sugar, egg, salt and milk-fat mixture to the flour rim.

  2. 2

    Knead everything into a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 30 minutes. For the crumble dough melt 175 g fat, let it cool down a little bit. Mix 250 g flour, 125 g sugar, vanillin sugar and grated coconut in a bowl. Add the fat and knead into crumbles with the dough hooks of the hand mixer. Wash the cherries, drain, remove the stalks and remove stones. Grease the fat pan of the oven (approx. 32 x 38 cm). Knead the dough again, roll out on a floured work surface to the size of the fat pan. Place the dough sheet in the fat pan. Place cherries and crumbles alternately on the cake diagonally in strips of approx. 5 cm width. Let the cake rise for another 15 minutes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-35 minutes.

  3. 3

    Grease the fat pan of the oven (approx. 32 x 38 cm). Knead the dough again, roll out on a floured work surface to the size of the fat pan. Place the dough sheet in the fat pan. Place cherries and crumbles alternately on the cake diagonally in strips of approx. 5 cm width. Let the cake rise for another 15 minutes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-35 minutes. Heat cherry jelly in a small pot, brush cherries still warm with the hot jelly. Allow to cool down

  4. 4

    waiting time approx. 2 hours

Nutrition Facts

KCAL
300 kcal
CARBS
41 g
FATS
13 g
PROTEINS
15 g

Categories & Tags

Cakes & PastriesCakeCake

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