Yeast fruit cake with sour cream

Name: Yeast fruit cake with sour cream
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 24
Ingredients: 300 ml Milk; 1 cube (42 g) fresh yeast; 500 g Flour; 175 g Sugar; 1 pinch Salt; 4 Eggs (size M); 50 g soft butter; 1 glass (720 ml) Cherries; 3 can(s) (425 ml each) Peaches; 250 g Schmand; 1 package Vanillin sugar; 1 TABLESPOON Sugar crystals; 7-10 Tbsp Grease

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 24

300 ml Milk
1 cube (42 g) fresh yeast
500 g Flour
175 g Sugar
1 pinch Salt
4 Eggs (size M)
50 g soft butter
1 glass (720 ml) Cherries
3 can(s) (425 ml each) Peaches
250 g Schmand
1 package Vanillin sugar
1 TABLESPOON Sugar crystals
7-10 Tbsp Grease

Directions

1
Warm the milk in a small pot lukewarm. Dissolve yeast in it. Put flour, 125 g sugar, salt, 1 egg and fat into a mixing bowl, pour milk over it and knead with the dough hooks of the hand mixer.
2
Cover the dough and let it rise in a warm place for about 40 minutes. In the meantime, drain the cherries and peaches separately on a sieve. Mix the sour cream, vanillin sugar, remaining sugar and remaining eggs.
3
Knead the dough again well, roll out on the well greased fat pan (32 x 39 cm) of the oven and let it rise again covered in a warm place for about 15 minutes. Press the peaches and cherries into the dough, press a few more depressions into the dough by hand, pour over the top and bake in the preheated oven (electric range: 200 °C/ gas: level 3) for approx. 30 minutes.
4
Take the cake out of the oven and sprinkle with sugar crystals. Whipped cream tastes good with it.