Filled ring cake

Name: Filled ring cake
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 1
Ingredients: 50 ml Milk; 1 cube (42 g) Yeast; 300 g Flour; 150 g Sugar; 1 package Vanillin sugar; 1 glass (720 ml; separation weight 460 g) Sour cherries; 65 g Cornstarch; 90 g Butter or margarine; 2 Eggs (size M); 2 TABLESPOONS Rum; 1 pinch Salt; 1 Egg yolk (size M); 150 g Low-fat curd; 50 g Icing sugar; 7-10 Tbsp Flour; 7-10 Tbsp Grease

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
195 mins

TOTAL TIME
195 mins

Ingredients

Servings: 1

50 ml Milk
1 cube (42 g) Yeast
300 g Flour
150 g Sugar
1 package Vanillin sugar
1 glass (720 ml; separation weight 460 g) Sour cherries
65 g Cornstarch
90 g Butter or margarine
2 Eggs (size M)
2 TABLESPOONS Rum
1 pinch Salt
1 Egg yolk (size M)
150 g Low-fat curd
50 g Icing sugar
7-10 Tbsp Flour
7-10 Tbsp Grease

Directions

1
Warm milk, dissolve yeast in it. Pour flour into a mixing bowl and make a depression in the middle. Add milk and yeast mixture, 50 g sugar and vanillin sugar. Mix everything with some flour and let it rise covered in a warm place for about 20 minutes.
2
In the meantime, drain the cherries on a sieve, collecting the juice. Stir 3 tablespoons of cornflour and 5 tablespoons of water until smooth. Bring cherry juice and 50 g sugar to the boil, stir in cornflour, bring to the boil again and stir in the cherries.
3
Let the compote cool down. Melt 75 g fat. Add eggs, rum, salt and fat to the flour. Knead with the dough hooks of the hand mixer, cover and leave to rise for approx. 40 minutes. In the meantime, beat the remaining fat and sugar with the whisk of the hand mixer until foamy.
4
Stir in the egg yolk. Add the quark and the rest of the starch and mix everything to a creamy mixture. Form yeast dough into a roll (12 cm Ø) on a floured work surface and cut into slices (approx. 1 cm thick) with a sharp knife.
5
Knead the slices again and press them flat. Spread the stewed cherries on half of the slices and place the quark filling on the other half (leave 1 cm of edge each without filling).
6
Fold over the dough slices, press the edges well and put them alternately into a greased ring cake mould. Allow to rise again in a warm place for approx. 30 minutes and then bake in a preheated oven (electric oven: 200°C/ gas: level 3) for 50-60 minutes.
7
Let the cake cool down, turn out of the mould and dust with icing sugar before serving. Makes about 24 pieces.