Covered cherry cake

Name: Covered cherry cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 12
Ingredients: 150 g Butter; 300 g Flour; 1 egg (size M); 110 g + 1 teaspoon sugar; 50 g ground hazelnuts; 1 kg Sweet cherries; 10 g Cornstarch; 1 TEASPOON Cinnamon; 1 Egg yolk (size M); 3 TABLESPOONS Whipped cream; 7-10 Tbsp Flour; 7-10 Tbsp Grease; 7-10 Tbsp Cling film

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 12

150 g Butter
300 g Flour
1 egg (size M)
110 g + 1 teaspoon sugar
50 g ground hazelnuts
1 kg Sweet cherries
10 g Cornstarch
1 TEASPOON Cinnamon
1 Egg yolk (size M)
3 TABLESPOONS Whipped cream
7-10 Tbsp Flour
7-10 Tbsp Grease
7-10 Tbsp Cling film

Directions

1
Knead the butter in pieces, flour, egg, 80 g sugar and 2 tbsp water first with the dough hook of the hand mixer, then with your hands to a smooth dough. Roll out 3/4 of the dough on a thinly floured work surface (approx. 28 cm Ø). Grease a pie mould (19/23 cm Ø) and line it with it. Place the mould in a cool place for approx. 30 minutes.
2
Wash the cherries, put some aside for decoration. Stone and destem the rest. Mix cherries, 30 g sugar, starch and cinnamon. Sprinkle the pastry base with hazelnuts. Add the cherry filling
3
Roll out remaining dough into an oval shape and roll over with a grid roller and roll over a dough roller, roll over the cherry filling and carefully pull apart. Press the edges firmly. Mix the egg yolk and cream and brush the dough with it. Sprinkle with 1 tsp. sugar and bake in the preheated oven (electric oven: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 1 hour until golden brown. Remove and let cool off. Decorate with remaining cherries
4
waiting time approx. 2 1/4 hours