Rosette cake with cherry pudding cream

AUTHOR
Sheila Zhang
DIFFICULTY
very easy
RATING
3 2
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 12
  • 75 g Butter
  • 400 g Flour
  • 1 pinch Salt
  • 50 g + 1 tablespoon of sugar
  • 1 package Vanillin sugar
  • 30 g fresh yeast
  • 400 ml Milk
  • 1 egg (size M)
  • 1 glass (720 g) calorie-reduced morello cherries
  • 1 package bake-proof pudding cream "vanilla flavour" (without cooking)
  • 7-10 Tbsp Icing sugar
  • 7-10 Tbsp Grease

Directions

  1. 1

    Melt butter in a pot. Mix flour, salt, 50 g sugar and vanillin sugar in a bowl. Mix the yeast in a cup with 1 tbsp. sugar until the yeast becomes liquid. Add 150 ml milk to the warm butter. Add egg, yeast and the milk mixture to the flour. Knead with the dough hooks of the hand mixer to a smooth yeast dough. Cover and leave to rise in a warm place for about 45 minutes

  2. 2

    Pour the cherries into a sieve and drain well. Whisk the pudding cream and 250 ml milk with the whisk of the hand mixer for at least 1 minute until the cream is firm

  3. 3

    Briefly knead the yeast dough again and roll out into a rectangle (approx. 28 x 38 cm) on a lightly floured tea towel. Spread with the pudding cream. Leave a 2-3 cm wide strip on the long sides and a 1 cm wide strip on the short sides. Spread the cherries on top

  4. 4

    Roll up the dough from one long side with the help of the cloth. Cut the roll into approx. 10 thick slices. Put the slices with the cut surfaces facing down and up into a well greased springform pan (approx. 26 cm Ø). Cover and leave to rise for about 30 minutes.

  5. 5

    Bake in the preheated oven, 2nd shelf from below (electric oven: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 45 minutes. Let the cake cool in the tin on a cake rack and sprinkle with icing sugar

  6. 6

    waiting time approx. 2 1/2 hours

Nutrition Facts

KCAL
240 kcal
CARBS
37 g
FATS
7 g
PROTEINS
6 g

Categories & Tags

Cakes & Pastriesvery easyCake