Cherry-peach cake with sour cream

Name: Cherry-peach cake with sour cream
Cook time: 2 h
Total time: 2 h
Yield: 24
Ingredients: 300 ml Milk; 1 cube (42 g) fresh yeast; 500 g Flour; 125 g + 75 g sugar; 1 pinch Salt; 4 Eggs (Gr. M); 50 g soft butter/margarine; 500 g (720 ml) fresh or 1 jar of sour cherries; 1 kg (à 425 ml) fresh or 3 tins of peaches; 250 g Sour cream or crème fraîche; 1 TABLESPOON Sugar crystals

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 24

300 ml Milk
1 cube (42 g) fresh yeast
500 g Flour
125 g + 75 g sugar
1 pinch Salt
4 Eggs (Gr. M)
50 g soft butter/margarine
500 g (720 ml) fresh or 1 jar of sour cherries
1 kg (à 425 ml) fresh or 3 tins of peaches
250 g Sour cream or crème fraîche
1 TABLESPOON Sugar crystals

Directions

1
Warm the milk slightly and dissolve the yeast in it. Knead flour, 125 g sugar, salt, 1 egg, fat and yeast milk in a bowl. Cover the dough and let it rise in a warm place for about 40 minutes
2
Wash, stalk and stone the cherries. Carve the peach skin crosswise. Put peaches briefly in boiling water and rinse. Peel skin. Cut peaches in half and stone them (drain canned fruits)
3
Mix sour cream, 75 g sugar and 3 eggs. Knead the dough again and press it into a greased fat pan (approx. 35 x 40 cm). Cover the pan and leave to rise in a warm place for another 15 minutes.
4
Use your thumb to press some depressions into the dough. Spread fruit on top. Pour over it. Bake in a hot oven (electric cooker: 200 °C/ convection oven: 175 °C / gas: level 3) for approx. 30 minutes. Sprinkle with sugar crystals