Cherry Butter Cake

Try this delicious cake recipe:

Put flour in a large enough bowl, press a bulge in the middle. Heat an eighth of a liter of milk and 1 tsp of sugar. Pour the yeast into the hollow and stir with a little flour to form a damp. Cover and let rise in a warm place for about 15 minutes.

Heat an eighth of a liter of milk. Add 70 g vanilla sugar, salt, sugar, egg, oil and 75 g butter to the dampfl form, knead together. Cover and let rise for about 30 minutes.

Rinse cherries, remove stems and pits. Stir 3 tbsp juice with half pudding powder. Bring rest of juice and 80 g sugar to boil. Stir in pudding powder, bring to boil again briefly.

Fold in cherries. Cool.

Grease a baking tray (approx. 35 x 40 cm) and dust with flour.

Roll out the yeast dough. Cover and let rise in a warm place for about 20 minutes.

Stir the rest of the pudding powder and 5 tbsp. milk. Bring 200 ml of milk and 50 g of sugar to a boil. Mix in the pudding powder and bring to a boil again. Cool down a bit. Now stir the sour cream or crème fraiche into the pudding.

Press wells into the dough. Alternate between the pudding and the cherry compote. Spread 75 g butter in flakes and 3-4 tbsp sugar evenly on one cake. Bake in a hot oven (electric oven 200 degrees, convection oven 175 degrees, gas mark 3) for about 15 minutes. Sprinkle with almond flakes. Bake at the same heat for another 15 minutes.

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