Great-grandma Martha`s Cherry Cake
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 500 g wheat flour
- 1 cube yeast
- 75 grams sugar
- 1 packet vanilla sugar
- 1 pinch (s) salt
- 205 ml milk, lukewarm
- 75 g butter, melted, cooled
For covering:
- 3 glasses sour cherries
- 2 tablespoon sugar
- 60 g cornstarch
For the cast: (ceiling)
- 2 egg (s)
- 1 pinch (s) salt
- 2 tablespoon water
- 50 grams sugar
- 40 g wheat flour
- 40 g cornstarch
Print Recipe
Pin Recipe Instructions
- Prepare a yeast dough from the ingredients and let it rise for 20 minutes. Roll out the dough on a baking sheet and pull up the edges a little. Let rise for another 20 minutes. It is best to cover with a light kitchen towel.
- Preheat the oven to 170 ° C top / bottom heat. Put the sour cherries in a sieve and collect the cherry juice in a saucepan. Remove some of the juice and use it to stir the cornstarch without lumps.
- Mix the juice in the saucepan with the sugar and carefully bring to a simmer on the stove. Pour the starch mixture into the pot, stirring constantly, and let it thicken slightly. Add the cherries and stir in. Then put the whole thing on the dough sheet and distribute it. Bake the tray in the oven on the middle rack at 170 ° C for approx. 20 minutes.
- Meanwhile prepare the blanket. To do this, separate the eggs and beat the egg whites with the water until stiff. Carefully add the sugar little by little. Stir in the egg yolks for about 15 seconds on the lowest mixer setting. Sieve in the flour mixture and fold in with the mixer.
- Take the cake out of the oven and spread the cover evenly over it and immediately (!) Put it back in the oven for 20 minutes. Let the baked cake cool before serving.
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