Cherry crumble cake with vanilla and sour cream glaze

Name: Cherry crumble cake with vanilla and sour cream glaze
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 24
Ingredients: 750 g + 1 tablespoon of flour; 250 g Sugar; 7-10 Tbsp Salt; 300 g soft butter; 1 egg (size M); 250 ml Milk; 1 cube (42 g) fresh yeast; 100 g Amarettini; 2 (720 ml each) Glasses of sour cherries; 1 Vanilla pod; 500 g Schmand; 1 package Sauce powder "Vanilla flavor; 1 package Pudding powder "Vanilla Flavor"; 1 Egg yolk (size M); 50 g ground almonds (without skin); 7-10 Tbsp Cocoa powder; 7-10 Tbsp Fat and flour

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 24

750 g + 1 tablespoon of flour
250 g Sugar
7-10 Tbsp Salt
300 g soft butter
1 egg (size M)
250 ml Milk
1 cube (42 g) fresh yeast
100 g Amarettini
2 (720 ml each) Glasses of sour cherries
1 Vanilla pod
500 g Schmand
1 package Sauce powder "Vanilla flavor
1 package Pudding powder "Vanilla Flavor"
1 Egg yolk (size M)
50 g ground almonds (without skin)
7-10 Tbsp Cocoa powder
7-10 Tbsp Fat and flour

Directions

1
Put 500 g flour, 50 g sugar, 1 pinch of salt, 75 g softened butter and egg into a mixing bowl. Warm the milk lukewarm, dissolve the yeast in it and also put it into the mixing bowl. Knead with the dough hooks of the hand mixer for about 2 minutes to a smooth yeast dough. Cover and leave to rise in a warm place for 30-40 minutes
2
Melt 225 g butter in a saucepan. Crumble the Amarettini. Mix 250 g flour, 150 g sugar, amarettini and 1 pinch of salt in a bowl. Add hot butter at once and knead into crumbles, first with the dough hooks of the hand mixer, then briefly with your hands. Sprinkle 1 tablespoon (15 g) flour over the crumbles and shake briefly in the bowl. Drain the cherries on a sieve
3
Cut the vanilla pod lengthwise and scrape out the pulp with the back of a knife. Mix vanilla pulp, sour cream and 50 g sugar with the whisk of the hand mixer. Stir in sauce powder, pudding powder and egg yolk one after the other
4
Grease a fat pan of the oven (32 x 39 cm) and dust with flour. Briefly knead the yeast dough on a floured work surface and roll out evenly on the fat pan. Mix cherries and almonds and spread evenly on the dough. Pour the sour cream on top and smooth it down. Sprinkle with crumbles and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 45 minutes. Let the crumble cake cool down in the fat pan on a cake rack. Dust with cocoa shortly before serving and cut into pieces
5
waiting time approx. 2 hours