Cherry-Wähe with vanilla filling
easy
40 mins
40 mins
Ingredients
- 30 g Butter
- 275 ml Milk
- 1/2 cube (21 g) Yeast
- 250 g Flour
- 30 g + 3 tablespoons sugar
- 1 egg (size M)
- 1 pack of bake-proof pudding cream "vanilla flavour" (without cooking)
- 450 g Sweet cherries
- 500 ml Cherry nectar
- 1 package Raspberry-flavoured red fruit jelly powder
- 7-10 Tbsp Icing sugar
- 7-10 Tbsp Flour
- baking paper
- 7-10 Tbsp Aluminium foil
- 7-10 Tbsp Picture 02, 03: 2 tablespoons flaked almonds
Directions
- 1
Melt the butter. Heat 125 ml of milk lukewarm. Dissolve yeast in the milk. Put flour, 30 g sugar and egg in a mixing bowl. Pour the milk mixture and butter into the mixing bowl and knead into a smooth dough first with the dough hooks of the hand mixer, then with your hands. Lightly dust the dough with flour, cover and leave to rise in a warm place for about 30 minutes
- 2
Whip 250 ml milk with pudding cream for about 1 minute. Knead the dough again on a floured work surface, roll out into a circle (approx. 26 cm Ø) and place in a baking tin lined with baking paper (bottom 19 cm Ø, top 23 cm Ø), pressing the rim down. Leave to rise again for another 20 minutes. Spread the pudding on the yeast base. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-18 minutes. Possibly bake the cake after approx. 12
- 3
Wash, stalk and stone the cherries. Boil up cherry nectar and 3 tablespoons of sugar. Stir groats powder with 3-4 tbsp. water until smooth, bind cherry nectar with it, bring to the boil again and simmer for 1-2 minutes while stirring. Add the cherries, stir carefully and let cool down. Remove from the oven, let the lukewarm cool down and spread the cherries on top just before serving. Dust the rim with icing sugar
- 4
Figs. 02, 03: Roast almonds in a pan without fat until golden brown and remove. Sprinkle the rim with almond flakes
- 5
waiting time approx. 1 1/4 hours
Nutrition Facts
300 kcal
57 g
5 g
5 g