Cherry Cake with Almond Sprinkles

Summary

Ingredients

For the yeast dough:

• 250 g flour
• 1 packet yeast (dry yeast)
• 30 grams sugar
• 100 ml milk, (lukewarm)
• 50 g butter, (melted and lukewarm)

For the dough: (ricotta dough)

• 4 egg (s), (size M)
• salt
• 150 grams sugar
• 150 g butter, (soft)
• 250 g ricotta, (alternatively mascapone)
• 150 g almond (s), round
• 1 tablespoon liqueur, almond liqueur

For the sprinkles:

• 150 grams flour
• 100 g almond (s), (leaves)
• 150 grams sugar
• 150 g butter, (melted)
• 2 drops bitter almond flavor
• 1 kg sour cherries, fresh or straight from the glass

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Instructions

1. Yeast dough: Mix flour with yeast, add sugar, milk and butter, process into a smooth dough and cover and let rest in a warm place for approx. 30 minutes.
2. Stone fresh cherries and drain well from the glass.
3. Ricotta dough: Separate the eggs, beat the egg white with a pinch of salt until stiff, add half of the sugar, continue beating briefly. Mix the butter with the remaining sugar, egg yolks, ricotta and liqueur until foamy. Add the egg whites and almonds, mix in loosely.
4. For the crumble: mix flour with almonds, flavor, sugar, add liquid butter and use the dough hook of the hand mixer to make crumble.
5. Grease the baking sheet, roll out the yeast dough thinly, place on the sheet, form an edge. Place the ricotta mixture on top, sprinkle the cherries on top, pour the sprinkles over the cherries.
6. Oven: preheat to 175 degrees, bake the cake for about 45 minutes.