Covered cherry and apple cake
easy
150 mins
150 mins
Ingredients
- 650 g + some flour
- 375 ml Milk
- 5 heaped Tbsp + 75 g +75 g sugar
- 1 1/2 cubes (60 g) fresh yeast
- 100 g + 150 g soft butter
- 1 Egg (Gr. M)
- 7-10 Tbsp Salt
- 1 package Vanillin sugar
- 7-10 Tbsp grated peel and juice of 1 untreated lemon
- 1.5 kg Apples
- 2 (720 ml each) Glasses of cherries
- 7-10 Tbsp Fat and flour
- 200 g Almond slivers
Directions
- 1
Put 650 g of flour in a bowl and make a depression in the middle. Warm milk and 1 heaped tablespoon of sugar slightly. Crumble yeast into it and dissolve it. Pour into the hollow, mix with some of the flour to make a pre-dough. Cover and leave to rise in a warm place for about 15 minutes
- 2
Add 100 g butter in flakes, egg, 1 pinch of salt, 75 g sugar, vanillin sugar and lemon zest to the pre-dough and knead until smooth. Cover and leave to rise in a warm place for about 30 minutes
- 3
Peel, quarter, core and cut apples into large pieces. Heat lemon juice and 75 g sugar. Cover the apples and stew them for about 8 minutes until they are soft but not mushy, stirring 2-3 times in between. Drain and let cool. Drain the cherries
- 4
Grease a fat pan (approx. 32 x 39 cm; at least 3 cm deep) and dust with flour. Knead half of the dough, dust with a little flour. Roll out on the fat pan and press up the edge a little. Cover and let rise for about 15 minutes
- 5
Spread apples and cherries on the dough. Knead the rest of the dough, roll out on a little flour to the size of the fat pan. Place on the fruits and press the dough together at the edges. Spread almonds, 4 heaped tablespoons sugar and 150 g butter in flakes on top. Bake in the preheated oven (electric cooker: 200 °C/recirculating air: 175 °C/ gas: level 3) for about 35 minutes. Let them cool down
Nutrition Facts
340 kcal
44 g
15 g
6 g