Cherry butter cake

Ingredients

Directions

1. 1

   Warm the milk lukewarm. Put the flour in a bowl and make a depression in the middle. Dissolve yeast and 50 g sugar in 100 ml milk, put into the flour bowl, mix with some flour from the rim and cover with flour. Cover the yeast dough and let it rise for about 15 minutes. Melt 125 g butter and mix with 100 ml milk.

2. 2

   Add milk mix, egg, vanilla sugar and 50 g sugar to the flour and knead with the dough hooks of the hand mixer. Cover the dough and let it rise for about 40 minutes. Clean, wash and stone the cherries. Roll out the yeast dough rectangularly (32 x 36 cm) on a floured work surface and line the greased fat pan of the oven with it. Cover the cake again and let it rise for about 20 minutes. Melt 40 g butter and brush the dough with it. Use a spoon handle or your finger to press small depressions into the dough. Put 35 g butter in small pieces into the hollows. Cover the cake with cherries, then sprinkle 75 g sugar and the flaked almonds. Bake the cake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 30 minutes.

3. 3

   Melt 40 g butter and brush the dough with it. Use a spoon handle or your finger to press small depressions into the dough. Put 35 g butter in small pieces into the hollows. Cover the cake with cherries, then sprinkle 75 g sugar and the flaked almonds. Bake the cake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 30 minutes. Remove the cake from the oven and let it cool down. Whipped cream tastes good with it

4. 4

   2 hours waiting time