- For the dough
- 200 grams Pastry flour
- 1 packet Yeast
- 25 grams Sugar
- 1 Egg yolk
- 150 grams Creme fraiche cheese
- For the filling
- 1 kilogram Sweet cherry
- 50 grams Cornstarch
- 100 grams Sugar
- 2 tablespoons Cherry brandy
- 2 tablespoons Breadcrumbs
For the dough, knead the flour, yeast, egg yolk, sugar and creme fraiche into a smooth dough. Cover and let rise in a warm place.
For the shortcrust, knead the flour, baking powder, sugar and butter into a smooth dough. Knead the yeast dough and the shortcrust dough together. Divide the dough in half. Roll out one half on a floured surface and press into a greased baking dish.
For the filling, rinse the cherries, drain and remove the pits. Simmer the cherries and 125 ml (approximately 1/2 cup) of water for about 5 minutes. Mix the sugar and cornstarch. Stir the cornstarch mixture into the cherries and bring to a boil, stirring constantly.
Stir in the cherry brandy and remove from the heat. Let cool slightly. Sprinkle the breadcrumbs on the dough and spread the filling on top. Roll out the remaining dough and cover the filling. Press the edges tightly.
For the topping, melt the butter and mix with the sugar, vanilla sugar and almonds. Heat the mixture, stirring constantly, until the sugar has dissolved. Spread the topping over the dough. Bake for about 25 minutes at 200°C (approximately 400°F). Remove from the oven, let cool and serve.