Covered apple-cherry cake

AUTHOR
Pat Ware
DIFFICULTY
easy
RATING
4 1
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 24
  • 350 ml Milk
  • 650 g Flour
  • 50 g fresh yeast
  • 300-325 g Sugar
  • 265 g Butter
  • 1 egg (size M)
  • 1 package Vanillin sugar
  • 7-10 Tbsp grated rind of 1 untreated lemon
  • 1 pinch Salt
  • 2 kg Apples (e.g. Elstar)
  • 7-10 Tbsp Juice of 1 lemon
  • 2 (à 720 ml/ portion 350 g) Glasses of morello cherries
  • 200 g Almond slivers
  • 7-10 Tbsp Fat and flour
  • 7-10 Tbsp Flour

Directions

  1. 1

    Heat 100 ml milk. Put the flour in a large bowl, make a depression in the middle and crumble the yeast into it. Add 25 g sugar and the lukewarm milk and mix with some flour to a thick paste. Cover and leave to rise in a warm place for about 15 minutes. Heat 250 ml milk. Add 75 g soft butter, egg, 100 g sugar, vanillin sugar, lemon peel, salt and the lukewarm milk and knead everything for 4-5 minutes with the dough hooks of the hand mixer to a smooth yeast dough. Cover the dough and let it rise in a warm place for another 30 minutes.

  2. 2

    Meanwhile wash, peel and quarter the apples and cut out the core. Cut the apple quarters roughly into pieces. Heat 100 g sugar, 40 g butter and lemon juice in a pot and add the apples. Cover and stew for 8-10 minutes until the apples are soft. Stir in between. Drain the apples on a sieve and let them cool down. Drain cherries on a sieve as well. Knead yeast dough again and cut in half. Grease a fat pan (approx. 32 x 38 cm) and dust with flour. Roll out the yeast dough in the fat pan and press up the edges a little. Cover and let rise for another 15 minutes. Then spread apples and cherries on the yeast dough in the fat pan. Roll out the other half of the dough to a rectangle (approx. 32 x 38 cm) on a floured work surface and place it over the fruit (fold the dough together to fold it over).

  3. 3

    Drain cherries on a sieve as well. Knead yeast dough again and cut in half. Grease a fat pan (approx. 32 x 38 cm) and dust with flour. Roll out the yeast dough in the fat pan and press up the edges a little. Cover and let rise for another 15 minutes. Then spread apples and cherries on the yeast dough in the fat pan. Roll out the other half of the dough to a rectangle (approx. 32 x 38 cm) on a floured work surface and place it over the fruit (fold the dough together to fold it over). Press the edges of the dough together and sprinkle the cake with almond slivers and 75-100 g sugar. Finally, spread 150 g butter in flakes on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 30 minutes. Cover after 20 minutes if necessary. Let the finished cake cool down in the fat pan on a grid. Serve with whipped cream

  4. 4

    Press the edges of the dough together and sprinkle the cake with almond slivers and 75-100 g sugar. Finally, spread 150 g butter in flakes on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 30 minutes. Cover after 20 minutes if necessary. Let the finished cake cool down in the fat pan on a grid. Serve with whipped cream

  5. 5

    Waiting time approx. 30 minutes

Nutrition Facts

KCAL
350 kcal
CARBS
48 g
FATS
15 g
PROTEINS
6 g

Categories & Tags

Cakes & PastriesCakeCake

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