Cherry Cake with Crumble

Ingredients

• 125 ml warm milk
• 0.5 cube yeast (≈20 g)
• 80 g white sugar
• 310 g wheat whole‑grain flour
• 2 pinch salt
• 1 egg
• 1 yolk
• 100 g softened butter
• 750 g cherries
• 40 g ground almonds
• 40 g sponge cake crumbs
• 2 tbsp Cornstarch
• 1 tsp vanilla powder

Instructions

1. 1.

   Heat the milk in a saucepan until warm and remove from heat. Sprinkle fresh yeast, add 1 tbsp sugar, stir, and let rest for 10 minutes.

2. 2.

   In a large bowl mix 250 g wheat whole‑grain flour with a pinch of salt, then knead with 40 g butter, the egg, yolk, and milk mixture into a smooth dough. Shape it round, dust with flour, cover, and let rise to double size in a warm place (about 45 minutes).

3. 3.

   Meanwhile wash and pit cherries. For the crumble mix remaining softened butter, remaining flour, almonds, remaining sugar, and a pinch of salt in a bowl. Work the mixture with two forks or a hand mixer until crumbly; cover and refrigerate.

4. 4.

   Knead the yeast dough again on a floured surface, add more flour if needed, and let rise for another 15 minutes. Grease a springform pan if desired. Roll out the dough, line the pan, shape a rim, prick with a fork several times, and sprinkle with sponge cake crumbs.

5. 5.

   Combine cherries with cornstarch and vanilla powder, spread over the base. Evenly distribute crumble on top. Bake in a preheated oven at 180 °C (160 °C fan) for about 40–45 minutes until golden brown. Remove, cool, release from pan, cut into pieces, and serve.