- 500 g Küchenmeister wheat flour T405
- 1/2 cube fresh yeast
- 40 g sugar
- Pinch of salt
- 75 g soft butter
- 300 ml luke warm milk
- 2 P. vanilla pudding
- 1 l milk
- 200 g marzipan paste
- 60 g sugar
- 100 g chopped almonds
- 2 jars sour cherries
- 1 P. light cake glaze
- 20 g sugar
- 125 ml apple juice
- 125 ml water
Make the pudding according to package instructions. Cut the marzipan into pieces and dissolve into the warm pudding. Mix in the almonds, cover and allow to cool.
Drain excess liquid from the cherries.
Knead together the ingredients for the dough. Keep kneading the dough until it pulls away from the sides of the bowl. Cover and leave to rise for 30 minutes.
Knead the dough once more with your hands. Roll out the dough, and lie it on a baking sheet that has been lined with parchment paper. Spread the pudding on top of the dough and evenly distribute the cherries on top.
Bake for 30 minutes at 180°C (over and under heat) and then allow to cool.
Prepare the glaze according to package instructions and pour onto the cake.
You can also bake the cake with different fruit according to your personal preference.