Cherry-yeast cake from the tray

Ingredients

Directions

1. 1

   Sieve the flour into a bowl and make a depression in the middle. Heat 250 ml milk. Take off 5 tablespoons of milk and dissolve the yeast in it with a pinch of sugar. Pour the yeast-milk mixture into the flour bowl, cover with flour and leave to rise for about 5 minutes.

2. 2

   Add the remaining warm milk, 70 g sugar, 75 g fat, egg, vanillin sugar, salt and oil to the pre-dough and knead everything into a smooth dough. Cover and leave to rise in a warm place for about 20 minutes. In the meantime drain the cherries.

3. 3

   Measure out about 350 ml of juice. Mix 2 tablespoons of juice with half of the pudding powder (20 g) until smooth. Bring the rest of the juice and 80 g sugar to the boil and bind with the mixed pudding powder. Add the cherries and allow to cool.

4. 4

   Grease baking tray and dust with flour. Roll out the yeast dough evenly on the baking tray and let it rise again for about 20 minutes. In the meantime, stir the remaining pudding powder with 50 ml milk until smooth. Bring the remaining milk and 50 g sugar to the boil, stir in the pudding powder and bring to the boil briefly.

5. 5

   Stir in sour cream and let it cool down. Press into the yeast dough hollows, spread the pudding and cherry compote in it. Spread remaining fat in flakes and remaining sugar on the cake. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for approx. 30 minutes.

6. 6

   Sprinkle with flaked almonds halfway through the baking time. Results in about 20 pieces.