Cherry Sheet Cake

Ingredients

• 600 ml milk (1.5 % fat)
• 30 g fresh yeast (cube)
• 140 g raw cane sugar
• 250 g whole wheat flour
• 425 g spelt flour type 1050
• 2 pinch salt
• 200 g butter
• 1 egg
• 1 vanilla pod
• 25 g cream powder
• 3 yolks
• 1000 g cherries
• 200 g Sour Cream

Instructions

1. 1.

   Heat 225 ml milk in a pot to lukewarm and remove from heat. Crumble fresh yeast into it, add 1 tbsp sugar, stir and let rest for 10 minutes.

2. 2.

   In the meantime split the vanilla pod lengthwise and scrape out the seeds with a knife. Whisk cream powder with 3 tbsp milk and yolks until smooth. Boil remaining milk with 45 g sugar and vanilla seeds. Remove from heat, pour 2/3 of the boiled mixture into the cream powder, stir, then strain over the rest of the milk. Bring to a boil again while stirring constantly, simmer for 1 minute, remove from heat and let cool. Wash and pit cherries.

3. 3.

   Knead the yeast dough on a floured surface, adding more flour if needed, roll it out about 1 cm thick to fit a baking sheet, place on parchment paper and press up the edges. Cover and let rise for another 15 minutes.

4. 4.

   For the crumb topping mix remaining flour with the rest of the sugar, salt and butter to make a dough crumble. Stir sour cream into the pudding mixture and spread over the yeast dough.

5. 5.

   Distribute cherries and crumb topping over the dough and bake in a preheated oven at 180 °C (fan: 160 °C; gas: level 2–3) for about 40 minutes. Remove, let cool slightly and serve cut into pieces.