Summary

Ingredients

For the dough:

• 125 ml milk, lukewarm
• 3 tablespoon sugar
• 250 g flour
• 10 g yeast, fresh
• 1 teaspoon lemon (zest)
• 0.5 teaspoon ½ salt
• 1 egg yolk
• 30 g butter, very soft

For the filling:

• 500 g cherry (s)
• 300 g crème fraîche
• 65 g suar
• 1 teaspoon lemon (zest)
• 1 packet vanilla sugar
• 3 egg (s)
• powdered sugar

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Instructions

1. Mix milk with yeast and add sugar. Set aside for 5 minutes.
2. Mix the flour with salt and lemon and knead vigorously with the butter. Add the egg yolk and knead again briefly.
3. Now pour in the yeast milk and work the dough vigorously for 10 minutes.
4. Put the dough in a bowl and let rise for at least 1 hour in a warm place, without drafts.
5. After rising, knead the dough vigorously for another 2 minutes on a floured work surface and roll out. Put the dough in a greased springform pan and press the edge down.
6. For the filling, wash the cherries and pat dry, then remove the stones and spread on the dough.
7. Beat the crème fraiche with the eggs and sugar, as well as vanilla sugar and lemon zest. Spread the cream over the cherries and smooth out.
8. Place in the preheated oven and bake for 40 minutes at 180 ° C top / bottom heat.
9. Let cool in the tin and sprinkle with powdered sugar before serving.