Yeast and cherry baking sheet cake

Name: Yeast and cherry baking sheet cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 24
Ingredients: 2 Glasses (720 ml each) Cherries; 500 g Flour; 7-10 Tbsp Salt; 1 package Vanillin sugar; 175 g Sugar; 1 package (8 g) Dry yeast; 1 egg (size M); 1/4 l Milk; 175 g Butter or margarine; 200 g Almond slivers; 250 g Icing sugar; 7-10 Tbsp Whipped cream; 7-10 Tbsp Grease

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 24

2 Glasses (720 ml each) Cherries
500 g Flour
7-10 Tbsp Salt
1 package Vanillin sugar
175 g Sugar
1 package (8 g) Dry yeast
1 egg (size M)
1/4 l Milk
175 g Butter or margarine
200 g Almond slivers
250 g Icing sugar
7-10 Tbsp Whipped cream
7-10 Tbsp Grease

Directions

1
Drain the cherries well on a sieve. Mix flour, salt, vanillin sugar, 100 g sugar and yeast and add egg. Heat the milk and 75 g fat, add to the flour and knead to a smooth dough with the dough hooks of the hand mixer. Leave to rise in a warm place for about 45 minutes. Roll out the dough on a well greased baking tray (32x39 cm) and let it rise again in a warm place for about 15 minutes. Cover with the cherries and sprinkle with remaining sugar.
2
Bake the cake in a preheated oven (electric cooker: 200 °C / gas: level 3) for about 25 minutes. Dice remaining fat. Spread the fat and almonds on the cake 15 minutes before the end of the baking time. Take the cake out of the oven and let it cool down a little. In the meantime stir icing sugar and 5-6 tablespoons of water until smooth and spread on the cake. Serve with whipped cream to taste
3
Cans: Lunéville