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: 12
Ingredients: 1 kg Sweet cherries; 750 g Flour; 250 g Milk; 1 cube (42 g) Yeast; 60 g Sugar; 1 TEASPOON Salt; 1 egg (size M); 185 g soft butter; 125 g demerara sugar; 1 TEASPOON ground cinnamon; 3 TABLESPOONS Schmand; 7-10 Tbsp Flour; 7-10 Tbsp Fat and flour

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

1 kg Sweet cherries
750 g Flour
250 g Milk
1 cube (42 g) Yeast
60 g Sugar
1 TEASPOON Salt
1 egg (size M)
185 g soft butter
125 g demerara sugar
1 TEASPOON ground cinnamon
3 TABLESPOONS Schmand
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 into it. Warm milk lukewarm and pour into the hollow. Crumble the yeast into the milk, add sugar, 1/2 teaspoon salt, egg and 60 g butter and knead with the dough hooks of the hand mixer until the dough comes off the bowl rim. Cover and leave to rise in a warm place for about 45 minutes. For the crumbles, whisk 125 g butter, brown sugar and 1/2 teaspoon salt with the whisks of the hand mixer until creamy. Add 250 g flour and cinnamon to the butter-sugar mixture and rub with your hands to form crumbles.
2
Lightly knead the yeast dough on a floured work surface and roll out (approx. 32 x 39 cm). Place the yeast dough on a greased, floured fat pan of the oven (32 x 39 cm). Spread the yeast dough with sour cream, sprinkle with cherries and sprinkle with crumbles. Leave the cake to rise again for about 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. Whipped cream tastes good with it