Cherry cake with bee sting
easy
60 mins
60 mins
Ingredients
- 500 g Flour
- 1 pinch Salt
- 100 g Sugar
- 7-10 Tbsp grated peel of 1
- 7-10 Tbsp untreated lemon
- 2 Eggs (size M)
- 100 g Butter or margarine
- 300 ml Milk
- 1 cube (42 g) Yeast
- 150 g Butter or margarine
- 100 g Sugar
- 1 package Vanillin sugar
- 250 g Whipped cream
- 300 g sliced almonds
- 1 glass (720 ml) Sour cherries
- 7-10 Tbsp (or 750 g fresh sour cherries)
Directions
- 1
Put flour, salt, sugar, up to a tablespoonful, lemon zest and eggs in a bowl. Melt the fat, add the cold milk and remove from heat. Mix yeast and remaining sugar and add to the flour in the bowl.
- 2
Knead the dough well with the dough hooks of the hand mixer, adding the lukewarm milk-fat mixture. Cover the yeast dough with a damp kitchen towel and let it rise in a warm place for about 30 minutes.
- 3
In the meantime, melt the fat in a pot for the bee sting mixture. Add sugar and vanillin sugar, dissolve in it but do not brown. Add cream and bring everything to the boil. Stir in almond flakes and let the mixture cool down.
- 4
Drain the cherries on a sieve (use the juice for other purposes). Smooth the yeast dough on a greased baking tray. Leave to rise for another 10-15 minutes. Cover with cherries and spread the bee sting mixture evenly on top.
- 5
Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for about 25 minutes. Leave to cool on the tray. Results in about 24 pieces.
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