Fruity butter cake from the tray

Ingredients

Directions

1. 1

   Warm milk in a pot lukewarm. Melt 100 g butter at low heat and let it cool down lukewarm. Crumble the yeast into the lukewarm milk and stir with a whisk until the yeast has dissolved. Coarsely grate the marzipan. Put flour, salt, 75 g sugar, marzipan, vanillin sugar, egg and melted butter into a mixing bowl, pour yeast milk over it, knead to a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 45 minutes.

2. 2

   Drain the cherries, collect the juice in a saucepan and bring to the boil. Stir pudding powder with 6 tablespoons of water until smooth. Remove the pot from the heat and stir in the pudding powder. Let simmer for about 1 minute while stirring. Mix in the cherries and fill into a bowl, cover with foil. Grease the fat pan of the oven. Put the dough on the fat pan. Press to a flat bottom with floured hands. Let it rise in a warm place for about 20 minutes. Melt 125 g butter. Use two fingers to press hollows into the dough.

3. 3

   Grease the fat pan of the oven. Put the dough on the fat pan. Press to a flat bottom with floured hands. Let it rise in a warm place for about 20 minutes. Melt 125 g butter. Use two fingers to press hollows into the dough. Stir the compote once more and spread it in spots on the dough. Sprinkle with the butter. Sprinkle with pine nuts and 100 g sugar. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Whipped cream tastes good with it

4. 4

   Stir the compote once more and spread it in spots on the dough. Sprinkle with the butter. Sprinkle with pine nuts and 100 g sugar. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Whipped cream tastes good with it

5. 5

   1 hour 5 minutes waiting time