Covered apple-cherry cake

Name: Covered apple-cherry cake
Cook time: 2 h
Total time: 3 h
Yield: 12
Ingredients: 500 g Flour; 200 g Sugar; 3 TABLESPOONS Sugar; 1 pck. Vanilla sugar; 200 g cold butter; 100 g Double cream cheese; 2 Eggs (Gr. M); 1 Egg yolk (Gr. M); 7-10 Tbsp Flour; 1 glass (à 720 ml) Cherries; 1 kg Apples (e.g. Elstar); 4 TABLESPOONS Lemon juice; 1 pck. Vanilla custard powder; 7-10 Tbsp Grease; 1 TABLESPOON Icing sugar; baking paper

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

A cute eye-catcher! Heart to heart the smooth dough with cream cheese forms a pretty cover for the fruity filling

COOK TIME
120 mins

TOTAL TIME
180 mins

Ingredients

Servings: 12

500 g Flour
200 g Sugar
3 TABLESPOONS Sugar
1 pck. Vanilla sugar
200 g cold butter
100 g Double cream cheese
2 Eggs (Gr. M)
1 Egg yolk (Gr. M)
7-10 Tbsp Flour
1 glass (à 720 ml) Cherries
1 kg Apples (e.g. Elstar)
4 TABLESPOONS Lemon juice
1 pck. Vanilla custard powder
7-10 Tbsp Grease
1 TABLESPOON Icing sugar
baking paper

Directions

1
For the dough, put flour, 200 g sugar, vanillin sugar, butter in flakes, cream cheese and 2 eggs into a large mixing bowl and knead well with the dough hooks of the hand mixer. Then knead again on a floured work surface with floured hands to a smooth dough. Cover and chill for about 30 minutes.
2
In the meantime, pour the cherries into a sieve and drain well. Collect the cherry juice. Peel and quarter apples, cut out the core and cut into small cubes. Sprinkle with lemon juice.
3
Boil up the cherry juice in a pot. Stir pudding powder, 3 tbsp. sugar and 6 tbsp. water until smooth. Stir into the boiling juice, bring to the boil and simmer for about 1 minute. Remove from the stove. Add cherries and apples and mix in.
4
Grease a pie mould (26 cm Ø, 4 cm edge height). Cut 4 wide strips (approx. 5 x 38 cm) from baking paper. Lay out the tin in a star shape so that the strips extend over the edge.
5
Roll out a good half of the dough into a circle (approx. 34 cm Ø) on a floured work surface. Pour into the mould with the help of the rolling pin. Press the dough lightly at the edge. Spread apple-cherry compote evenly on the dough.
6
Roll out the remaining dough on a floured work surface to a thickness of 3-4 mm. Cut out hearts (4.5 cm x 6 cm) close together. Brush the underside of the hearts with water, cover the pieform from the outside to the inside in a circle, close together (slightly overlapping). Knead dough again and cut out hearts again. Leave the centre of the pie at the same time.
7
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 50-60 minutes on the bottom rack. Whisk the egg yolks and 1-2 tbsp. water. Approx. 15 minutes before the end of the baking time, brush the surface of the dough with it and bake until done. Take out of the oven, place on a cake rack and let cool. Dust the rim with icing sugar. Lift the cake out of the tin with the help of the baking paper and arrange on a plate. Whipped cream is delicious with it.