Covered Cherry Cake with Fresh Cherries

Ingredients

• 250 g wheat flour type 1050
• 125 cold butter
• 100 g raw cane sugar
• 1 pinch salt
• 1 tbsp cold whipping cream
• 750 g sour cherries
• 1 Organic lemon
• 2.5 tbsp cornstarch
• 2 tbsp breadcrumbs
• 1 egg yolk

Instructions

1. 1.

   Sift the flour into a bowl, add the butter in pieces. Knead with 50 g of sugar, salt and cream until smooth; if needed add 1–2 tbsp cold water. Divide the dough in half, shape each into a ball. Wrap both in foil and chill for 1 hour.

2. 2.

   Wash and pit the cherries. Rinse the lemon hot, dry it, grate the zest finely and squeeze out the juice. Mix the juice with the zest, remaining sugar and cornstarch; add the cherries and let everything steep for 30 minutes.

3. 3.

   Roll each dough ball on a lightly floured surface into a circle slightly larger than the springform pan. Place one half in the pan and shape an edge. Sprinkle the base with breadcrumbs.

4. 4.

   Set aside a quarter of the cherry mixture, strain it through a sieve to catch the liquid; reserve the liquid. Pour the liquid over the remaining cherry mixture, spread on the cake base, and loosely cover with the second dough layer. Press the edges firmly together. Whisk the egg yolk and brush it onto the dough.

5. 5.

   Spread the remaining cherries on top of the cake and gently press them into the dough. Bake in a preheated oven at 200 °C (convection: 180 °C; gas: level 3) for about 45–55 minutes. Remove, cool, cut into pieces and serve.