Filled butter cake with cherries

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Put flour and 1 pinch of salt in a bowl. Stir yeast with a tablespoon of sugar until liquid. Add 75 g sugar and liquid yeast to the flour. Melt 75 g butter. Add milk. Add lukewarm milk-fat mixture and egg to the flour and knead all ingredients to a smooth dough.

2. 2

   Cover and leave to rise in a warm place for 30-60 minutes. Wash the cherries, remove the stalks and pit them. Knead yeast dough again well. Grease the fat pan of the oven (38 x 32 cm). Roll out 2/3 of the dough to a rectangle the size of the fat pan and place it inside. Sprinkle the dough with 4 tablespoons of sugar and cover evenly with the cherries. Roll out the remaining dough to the same size and cover the cherries with it. Press many hollows into the cake with your fingers. Spread 125 g butter in flakes. Sprinkle evenly with flaked almonds and 100 g sugar. Leave to rise for another 30 minutes in a warm place. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-30 minutes.

3. 3

   Roll out the remaining dough to the same size and cover the cherries with it. Press many hollows into the cake with your fingers. Spread 125 g butter in flakes. Sprinkle evenly with flaked almonds and 100 g sugar. Leave to rise for another 30 minutes in a warm place. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-30 minutes. Leave to cool on a rack. Cut the cake into 24 pieces

4. 4

   2 hours waiting time

Nutrition Facts

KCAL
230 kcal

CARBS
30 g

FATS
10 g

PROTEINS
4 g