Cherry cake with vanilla frosting

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   For the yeast dough 1⁄4 warm lukewarm milk. Put 400 g flour into a mixing bowl, add dry yeast (see fig. A) and mix both. Add 75 g sugar, 1 pinch of salt and 75 g butter in flakes.

2. 2

   Add the lukewarm milk and knead everything with the dough hooks of the hand mixer for about 5 minutes to a smooth dough. Dust with some flour, cover the bowl with a tea towel and let the dough rise in a warm place for about 1 hour.

3. 3

   Mix the pudding powder and 2 tablespoons of sugar with 5 tablespoons of milk until smooth. Bring 450 ml milk to the boil and remove from the heat. Stir in the pudding powder. Bring to the boil again while stirring and simmer for about 1 minute.

4. 4

   Pour the custard into a bowl and place cling film directly on the surface of the custard to prevent skin formation. Let the pudding cool down. Drain the cherries well.

5. 5

   Grease a fat pan (approx. 32 x 39 cm; at least 3.5 cm deep). Knead the yeast dough once again briefly. Place it on the fat pan, dust it with a little flour and press it to a flat bottom. Press the dough up along the edge.

6. 6

   Stir the pudding briefly. Spread on the dough. Spread the cherries on top.

7. 7

   Separate eggs for the sand casting. Briefly mix sour cream, egg yolk, 75 g sugar and vanilla sugar. Beat the egg whites until stiff and fold into the glaze. Pour on the cherries and spread. In a preheated oven.

8. 8

   (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) Bake for approx. 45 minutes. Let it cool down and.

9. 9

   dust with icing sugar. Whipped cream tastes good with it.

Nutrition Facts

KCAL
230 kcal

CARBS
30 g

FATS
10 g

PROTEINS
4 g