Yeast cherry cake from the tray

Name: Yeast cherry cake from the tray
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 375 g Flour; 30 g fresh yeast; 1 TEASPOON + 70 g sugar; 75 g Butter; 1/8 l Milk; 1 egg (size M); 7-10 Tbsp Salt; 7-10 Tbsp grated rind of 1 untreated lemon; 2 kg Sweet or sour cherries; 4 TABLESPOONS Schmand; 125 g sliced almonds; 50-75 g Sugar crystals

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 24

375 g Flour
30 g fresh yeast
1 TEASPOON + 70 g sugar
75 g Butter
1/8 l Milk
1 egg (size M)
7-10 Tbsp Salt
7-10 Tbsp grated rind of 1 untreated lemon
2 kg Sweet or sour cherries
4 TABLESPOONS Schmand
125 g sliced almonds
50-75 g Sugar crystals

Directions

1
Put the flour in a bowl. Press a depression in the middle, crumble yeast into it and mix with 1 teaspoon of sugar. Cover and leave to rise for about 15 minutes. Melt butter, add milk and warm up lukewarm. Stir the egg into the milk-fat mixture.
2
Spread 70 g sugar, salt and lemon zest on the flour rim. Add the milk-fat mixture and knead to a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 30 minutes. Wash the cherries, remove the stalks and pit them. Roll out the yeast dough on a greased baking tray (32 x 39 cm). Cover and leave to rise for another 20 minutes. Stir the sour cream until smooth and spread on the yeast dough. Spread cherries on top. Sprinkle with flaked almonds and sugar crystals.
3
Cover and leave to rise for another 20 minutes. Stir the sour cream until smooth and spread on the yeast dough. Spread cherries on top. Sprinkle with flaked almonds and sugar crystals. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-35 minutes. Whipped cream tastes good with it
4
Waiting time approx. 45 minutes