Bread cherry cake

148 0

375 g flour
1 pinch Salt
125 g Sugar
1 packet vanillin sugar
1 Egg (size M)
200 g Butter or margarine
2 EL Milk
2 (at 720 ml) glasses of cherries
200 g white bread (from the previous day)
7 Eggs (size M)
2 Protein (size M)
200 g Sugar
100 g Apricot jam
200 g ground almonds
1 TL Cinnamon
1 TL Baking powder
3-4 tbsp Icing sugar

120 minutes

light

For the shortcrust pastry, put flour, salt, sugar, vanilla sugar, egg, flaky fat and milk in a bowl and mix with the Knead the dough hook of the hand mixer to form a smooth dough. Knead again with your hands and cover and chill for about 30 minutes. In the meantime, drain the cherries on a sieve. Finely grate the white bread. Grease the baking sheet (approx. 35 x 40 cm). Roll out the dough on top. Press the edge approx. 1 cm high. Prick several times with a fork. Bake in the preheated oven (electric stove: 225 ° C / gas: level 4) for about 12 minutes. Let cool down. Mix the bread, almonds, cinnamon and baking powder. Heat the jam, strain it through a sieve and spread it on the cake. Beat eggs, egg white and sugar with the whisk of the hand mixer until thick and creamy. Stir in bread and almond mixture in 2-3 servings. Distribute evenly over the cherries and bake in the preheated oven (electric stove: 175 ° C / gas: level 2) for about 40 minutes. Take out of the oven, let cool down and dust with powdered sugar. Add the cream if you like

Waiting time approx. 30 hours

1 piece approx.: