Cherry and sour cream cake
DIFFICULTY
easy
easy
RATING
COOK TIME
105 mins
105 mins
TOTAL TIME
105 mins
105 mins
Ingredients
Servings:
1
- 375 g Flour
- 1 package Dry yeast
- 50 g Sugar
- 1 pinch Salt
- 7-10 Tbsp grated peel of 1
- 7-10 Tbsp untreated lemon
- 200 ml Milk
- 75 g Butter or margarine
- 1 egg (size M)
- 1.25 kg Sour cherries
- 7-10 Tbsp Grease
- 250 g Schmand
- 150 g ripened cream
- 3 Eggs (size M)
- 75 g Sugar
Directions
- 1
Mix flour, dried yeast, sugar and salt and lemon zest. Heat the milk and melt the fat in it. Stir in the egg. Add the milk mixture to the flour and work well with the dough hooks of the hand mixer. Cover and leave to rise for about 20 minutes. Wash, clean, stone and drain the cherries. Knead the dough briefly and roll out on the greased fat pan of the oven. Spread the cherries on top. Mix sour cream, sour cream, eggs and sugar. Pour the icing over the cherries and bake in the preheated oven (electric range: 175 °C/ gas: level 2) for 40-45 minutes. Remove the cake and let it cool down. Results in approx. 24 pieces
- 2
city
- 3
Dishes: Waechtersbach
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