Lemon cherry ring cake

COOK TIME
2 mins

TOTAL TIME
2 mins

Ingredients

Directions

1. 1

   Warm up the milk. Put the flour in a bowl and make a depression in the middle. Crumble yeast into it. Add half of the lukewarm milk and 1 teaspoon of sugar. Cover everything with some flour and let it rise in a warm place for 15-20 minutes.

2. 2

   Wash the lemon, grate dry and grate the peel. Halve the lemon, squeeze the juice from 1 half. Melt the fat in the remaining milk and add to the flour. Add 100 g sugar, vanillin sugar, salt, lemon juice and zest and eggs to the flour. Mix everything with the dough hooks of the hand mixer to a smooth dough. Cover the dough and let it rise for another 30 minutes. In the meantime clean and stone the cherries. Pour the dough by the spoonful into a greased and floured ring cake tin (2 1/2 litres capacity) and distribute the cherries evenly. Cover and leave to rise for another 15 minutes. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 60-65 minutes.

3. 3

   In the meantime clean and stone the cherries. Pour the dough by the spoonful into a greased and floured ring cake tin (2 1/2 litres capacity) and distribute the cherries evenly. Cover and leave to rise for another 15 minutes. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 60-65 minutes. Remove the ring cake from the oven and let it rest in the pan for 10 minutes. Turn out onto a cake rack and let it cool down. Dust with icing sugar

Nutrition Facts

KCAL
210 kcal

CARBS
30 g

FATS
8 g

PROTEINS
4 g