Cherry crumble from tin

Ingredients

Directions

1. 1

   Put 500 g flour in a bowl and press a depression in the middle. Heat 100 ml milk lukewarm and dissolve the yeast in it. Pour yeast milk and 50 g sugar into the hollow and mix with flour from the rim to a thick paste. Cover the pre-dough and leave to rise in a warm place for about 15 minutes. Put the cherries in a sieve and let them drip off.

2. 2

   Crumble the Amarettini. Quickly crumble 250 g butter, 300 g flour, 1 packet of vanilla sugar, 150 g sugar and Amarettini with the whisk of the hand mixer. Finally, add 1 tablespoon of flour to the crumbles, toss briefly and chill. Add 75 g butter, 50 g sugar, 150 ml milk, 1 packet vanillin sugar and egg to the pre-dough and knead to a smooth dough with the dough hooks of the hand mixer. Cover the dough and let it rise in a warm place for about 40 minutes. Grease the fat pan of the oven. Roll out the dough on a floured work surface in a rectangular shape (approx. 35 x 40 cm) and place on the fat pan. Cover again and let it rise for about 20 minutes. Spread cherries on the cake and sprinkle with the crumbles. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes.

3. 3

   Roll out the dough on a floured work surface in a rectangular shape (approx. 35 x 40 cm) and place on the fat pan. Cover again and let it rise for about 20 minutes. Spread cherries on the cake and sprinkle with the crumbles. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes. Remove the cake from the oven and let it cool down. Cut the cake into 24 pieces. Whipped cream tastes good with it

4. 4

   waiting time approx. 2 hours