Cherry butter cake

Name: Cherry butter cake
Cook time: 2 h
Total time: 2 h
Yield: 24
Ingredients: 500 g Flour; 1 pinch Salt; 1 package Vanillin sugar; 100 g + 75 g sugar; 1 Bag of dry yeast; 75 g + 100 g butter; 1/4 l Milk; 1 Egg (Gr. M); 2 (720 ml each) Glasses of cherries; 7-10 Tbsp Grease; 200 g Almond slivers; 2-3 tablespoons (50 g) Icing sugar; 7-10 Tbsp Whipped cream

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 24

500 g Flour
1 pinch Salt
1 package Vanillin sugar
100 g + 75 g sugar
1 Bag of dry yeast
75 g + 100 g butter
1/4 l Milk
1 Egg (Gr. M)
2 (720 ml each) Glasses of cherries
7-10 Tbsp Grease
200 g Almond slivers
2-3 tablespoons (50 g) Icing sugar
7-10 Tbsp Whipped cream

Directions

1
Mix flour, salt, vanillin sugar, 100 g sugar and yeast. Melt 75 g butter, add milk. Add the egg to the flour and mix everything with the dough hooks of the hand mixer to a smooth dough. Cover and leave to rise in a warm place for about 45 minutes
2
Drain the cherries well. Knead the dough and roll out on a greased baking tray (approx. 35 x 40 cm). Spread the cherries evenly on the dough and sprinkle with 75 g sugar. Let it rise again for about 15 minutes
3
Pre-bake the cake in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C / gas: level 3) for about 10 minutes
4
Dice 100 g cold butter. Spread on the cake with the almond slivers and bake for another 15 minutes. Let the cake cool down. Dust with icing sugar. Decorate the cake with a dollop of cream if necessary