Yeast Cake with Cherry Filling
- For the dough
- 400 grams Pastry flour
- 25 grams Yeast
- 125 milliliters lukewarm milk
- 120 grams butter
- 90 grams sugar
- 1 pinch salt
- 2 eggs
- For the almond topping
- 150 grams butter
- 200 grams sugar
- 1 tablespoon honey
- 3 tablespoons Whipped cream
- 150 grams slliced almonds
- For the filling
- 1 jar Sour cherry (drained, 350 grams or 12 ounces)
- 40 grams sugar
- 2 heaping teaspoons cornstarch
For the dough, pour the flour into a bowl and make a well in the center. Crumble the yeast into it and stir with the warm milk. Cover and let rest in a warm place. Melt the butter, add to the dough along with the sugar, salt and eggs and mix with the flour until smooth. Cover and let rise until it doubles in volume. Coat the springform pan with butter. Roll out the dough evenly to the size of the springform pan and place in the pan. Prick with a fork to avoid air bubbles.
For the almond topping, bring the butter, sugar, cream and honey to a boil, remove from heat and stir in the almonds. Cool the mixture and spread on the dough. Bake in a preheated oven at 180°C (approximately 350°F) for about 40-45 minutes. Allow to cool and remove from the mold. Cut the cake in half crosswise, forming 2 layers.
For the filling, pour the sour cherries in a colander and drain. Boil 200 ml (approximately 1 cup) of the collected juice with the sugar. Stir the cornstarch with a little cold water and stir into the liquid. Let boil briefly to thicken. Remove from heat and stir in the drained cherries, then let cool.
For the cream, heat the milk and sugar in a pot. Soak the gelatin in cold water. Mix together the pudding mix with the cherry juice. Bring the milk to a boil, stir in the cherry juice and simmer while stirring for a few minutes. Add the drained gelatin to the mixture, then remove from the heat and refrigerate. Whip the cream and fold into the gelatin just before it sets.
Place the bottom layer of the cake on a cake plate and surround with a cake ring. Spread the cherries evenly on the cake, spread the cream on smooth. Place the second cake layer on top and refrigerate for 5-6 hours. Remove the cake ring, sprinkle the surface with powdered sugar and serve.