Cherry cake with sour cream icing

Ingredients

Directions

1. 1

   Warm the milk lukewarm. Pour flour into a bowl and make a depression in the middle. Crumble yeast into it and mix with 50 g sugar and lukewarm milk until the yeast is dissolved. Cover and leave to rise in a warm place for about 15 minutes. Add the egg and 1 pinch of salt.

2. 2

   Knead everything first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Cover and leave to rise in a warm place for about 40 minutes. Mix the sour cream and egg. Grease the fat pan of the oven (32 x 39 cm). Knead the dough once again. Roll out on a floured work surface to the size of the fat pan. Put the dough into the fat pan and let it rise in a warm place for about 30 minutes. Pour the cherries into a sieve and drain. Press many hollows into the cake with your fingers. Cut butter into cubes.

3. 3

   Put the dough into the fat pan and let it rise in a warm place for about 30 minutes. Pour the cherries into a sieve and drain. Press many hollows into the cake with your fingers. Cut butter into cubes. Spread cherries, sour cream, butter and 150 g sugar on the dough. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for about 15 minutes. Remove and let cool on a cake rack

4. 4

   waiting time approx. 1 1/2 hours