Yeast Cherry Cake with Cream Drizzle

Ingredients

• 125 ml milk (3.5% fat)
• 20 g yeast (about ½ cube)
• 125 g wheat flour type 550
• 30 g raw cane sugar
• 125 g Whole wheat flour
• 1 pinch salt
• 400 g sour cherries
• 5 eggs
• 30 g Butter
• 1 vanilla pod
• 1 tsp cinnamon
• 250 ml Whipping Cream
• 40 g powdered sugar made from raw cane sugar

Instructions

1. 1.

   Warm the milk in a pot to lukewarm. Crumble the yeast into the warm milk, add 4 tablespoons of wheat flour type 550 and stir until smooth. Add a pinch of sugar and let the pre‑mix rise covered for 30 minutes. In the meantime sift the remaining flour into a bowl and mix with sugar and salt. Wash and pit the cherries thoroughly.

2. 2.

   Create a well in the center of the flour mixture, crack an egg into it, and add the butter pieces. Knead the dough with the ripe pre‑mix until smooth. Cover the bowl with a damp cloth and let rise for 30 minutes in a warm place.

3. 3.

   Knead the dough again vigorously and roll it out to about 1 cm thickness on a floured surface. If needed, grease a flat round pan and line it with the dough. Split the vanilla pod lengthwise and scrape out the seeds.

4. 4.

   Whisk the remaining eggs with vanilla seeds, cinnamon, cream and powdered sugar, then pour over the dough base. Distribute the well‑drained cherries on top.

5. 5.

   Bake in a preheated oven at 180 °C (fan 160 °C; gas 2–3) on the middle rack for about 35–40 minutes until golden brown. Remove and let cool in the pan, then take out before serving.