Cherry cake with marzipan crumbles (yeast dough)
easy
75 mins
75 mins
Ingredients
- 150 ml Milk
- 30 g fresh yeast
- 550 g Flour
- 2 Eggs (size M)
- 150 g Sugar
- 150 g Butter
- 7-10 Tbsp Salt
- 1,75 kg Cherries
- 650 ml Cherry nectar
- 200 ml Grenadine (pomegranate syrup)
- 2 packages Vanillin sugar
- 90 g Cornstarch
- 50 g Marzipan raw mass
- 500 g cream quark (40 % fat)
- 7-10 Tbsp Mint
- 7-10 Tbsp Fat and flour
- 7-10 Tbsp Cling film
Directions
- 1
Warm milk lukewarm, dissolve yeast in it. Knead with 375 g flour, 1 egg, 50 g sugar, 50 g butter and 1 pinch of salt until smooth. Cover and leave to rise in a warm place for 30-40 minutes. Wash the cherries, remove the stalks and stone them.
- 2
Bring 1/2 litre of nectar, grenadine and 1 packet of vanilla sugar to the boil. Add cherries and simmer for 3-4 minutes. Stir 75 g starch and 150 ml nectar until smooth. Remove from heat, stir in the starch.
- 3
Simmer for about 1 minute while stirring. Cover compote directly with foil and let it cool down. Coarsely grate the marzipan. Put 100 g butter in pieces, 1 pinch of salt, 60 g sugar, 175 g flour in a bowl and knead into crumbles.
- 4
Knead the yeast dough again. Roll out thinly on a greased, floured fat pan of the oven (32 x 39 cm). Press up at the edge. Prick the base several times with a fork. Stir curd cheese, 1 packet of vanilla sugar, 40 g sugar, 1 egg and 15 g starch until smooth.
- 5
Stir the cherries until smooth and spread on the yeast dough. Pour the cheese mixture in patches on top. Sprinkle with the remaining crumbles. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) on the bottom shelf for 35-40 minutes.
- 6
Let it cool down. Decorate with mint.
Nutrition Facts
270 kcal
42 g
8 g
6 g
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