Cherry crumble cake from the tray

Name: Cherry crumble cake from the tray
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 1.5 kg Cherries; 750 g Flour; 250 g Milk; 1 cube (42 g) Yeast; 60 g Sugar; 1 TEASPOON Salt; 1 egg (size M); 175 g soft butter; 125 g demerara sugar; 1 1/2 TSP. ground cinnamon; 2 TABLESPOONS Breadcrumbs; 7-10 Tbsp Flour; 7-10 Tbsp Fat and flour

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 24

1.5 kg Cherries
750 g Flour
250 g Milk
1 cube (42 g) Yeast
60 g Sugar
1 TEASPOON Salt
1 egg (size M)
175 g soft butter
125 g demerara sugar
1 1/2 TSP. ground cinnamon
2 TABLESPOONS Breadcrumbs
7-10 Tbsp Flour
7-10 Tbsp Fat and flour

Directions

1
Wash, stalk and stone the cherries. Put 500 g flour in a bowl and press a depression in the middle. Warm milk lukewarm, crumble yeast into it and dissolve. Pour yeast milk into the hollow. Add sugar, 1/2 tsp salt, egg and 50 g butter. Knead everything with the dough hooks of the hand mixer to a smooth dough. Cover and leave to rise in a warm place for about 45 minutes.
2
For the crumbles, mix 125 g butter, brown sugar, 1/2 teaspoon salt, 250 g flour and cinnamon by hand to crumble. Grease the oven pan (approx. 32 x 39 cm) and dust with flour. Lightly knead the yeast dough on a floured work surface, roll out to the size of the fat pan and place it inside. Sprinkle with breadcrumbs, cover with cherries and spread the crumbles on top. Leave the cake to rise for another 30 minutes in a warm place. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 40-45 minutes. Let the cake cool down on a cake rack
3
waiting time approx. 2 hours