Cherry butter cake

AUTHOR
Antoine Long
DIFFICULTY
easy
RATING
4 3
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 25
  • 75 g Butter or margarine
  • 1/4 l Milk
  • 1 cube (42 g) Yeast
  • 75 g Sugar
  • 500 g Flour
  • 1 pinch Salt
  • 7-10 Tbsp grated rind of 1 untreated lemon
  • 1 egg (size M)
  • 1,75 kg Sweet or sour cherries
  • 200 g Butter or margarine
  • 125 g Flour
  • 150 g Sugar
  • 1 package Vanillin sugar
  • 2 TABLESPOONS Honey
  • 100 g flaked almonds
  • 3 TABLESPOONS Milk
  • 7-10 Tbsp Grease

Directions

  1. 1

    Melt the fat in a saucepan and add cold milk. Mix yeast and 1 tablespoon of sugar. Flour, salt. Put lemon zest, egg and remaining sugar in a bowl. Add yeast and milk-fat mixture and knead with the dough hooks of the hand mixer until the dough is bubbling.

  2. 2

    Cover and leave to rise in a warm place for 30-40 minutes. Meanwhile, wash the cherries, dab dry well and stone them. Melt 75 g fat and let it cool down a bit. Knead flour, 75 g sugar, vanillin sugar and liquid fat in a bowl to a crumbly dough.

  3. 3

    Roll out the yeast dough on a greased fat pan or a baking tray (approx. 37x40 cm). Cover and let rise again for about 15 minutes. For the almond icing melt 75 g fat, remaining sugar and honey.

  4. 4

    Add almonds and heat up briefly while stirring. Add milk and let it cool down a little. Spread the cherries on the yeast dough and remove the remaining fat in flakes. Sprinkle half of the cherries with crumbly dough.

  5. 5

    Bake in the preheated oven (electric oven: 200 °C / gas: level 3) for approx. 25 minutes. After about 10 minutes spread almond paste on the second half of the cake. Let the cake cool down and cut into 24-26 pieces.

  6. 6

    Arrange on a plate and serve with cream.

Nutrition Facts

KCAL
300 kcal
CARBS
39 g
FATS
13 g
PROTEINS
5 g

Categories & Tags

Cakes & PastriesCakeCake

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