Cherry cake with bee sting
easy
60 mins
60 mins
Ingredients
- 100 g Butter or margarine
- 300 ml Milk
- 500 g Flour
- 1 pinch Salt
- 100 g Sugar
- 7-10 Tbsp grated rind of 1 untreated lemon
- 1 package Dry yeast
- 2 Eggs (size M)
- 150 g Butter or margarine
- 100 g Sugar
- 1 package Vanillin sugar
- 250 g Whipped cream
- 300 g sliced almonds
- 1 kg Sour cherries
- 7-10 Tbsp (alternatively 1 720 ml glass of pitted sour cherries)
Directions
- 1
Melt the fat, add the cold milk and remove from the heat. Put flour, salt, sugar, except for a tablespoon, lemon rind, yeast and eggs into a bowl. Gradually add the lukewarm milk-fat mixture and work everything through well with the dough hooks of the hand mixer.
- 2
Cover with a kitchen towel and leave to rise in a warm place for about 30 minutes. In the meantime melt the fat for the bee sting mixture in a pot. Add sugar and vanillin sugar, dissolve in it but do not brown.
- 3
Add cream, bring everything to the boil. Stir in almond flakes and let the mixture cool down. Wash the cherries, drain and stone them. Smooth the yeast dough on a greased baking tray with a dough scraper.
- 4
Let it go for another 10-15 minutes. Cover with cherries. Spread the bee sting mixture evenly on top and bake in the preheated oven (electric range: 200 °C/ gas: level 3) for about 25 minutes. Leave to cool on the tray.
- 5
Results in about 24 pieces.
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