Cherry and amaretti crumble cake with sour cream and vanilla icing à la Semmerl

Ingredients for 1 servings:

• 350 ml milk
• 1 ½ packs of yeast
• 750 g flour
• 300 g butter or margarine
• 250 g sugar
• 1 packet of vanilla sugar
• 1 egg(s)
• 1 egg yolk
• 100 g amaretti biscuits
• 2 jars of sour cherries
• 500 g sour cream
• 1 pack of vanilla pudding
• 1 pack of vanilla sauce for cooking
• 50 g almonds, ground
• 1 tsp cocoa powder for dusting

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 40 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 55 minutes

sophisticated and somewhat elaborate, sheet cake with 24 pieces

Make a yeast dough from 500g flour, 1 1/2 packets of yeast, 50g sugar, 75g butter, and 250ml milk. The dough should come away from the bowl without sticking. Cover the bowl with a cloth and let it rise in a warm place for about 45 minutes. Melt 225g butter. Crumble the amaretti biscuits and mix with 250g flour and 150g sugar. Add the melted butter and mix to a crumble, dusting with a little more flour if necessary until crumbles form. Drain the cherries. Mix the sour cream with 50g sugar and vanilla sugar. Stir in the sauce powder, custard powder, and egg yolk, then mix with about 100ml milk until smooth. Line a roasting pan/sheet pan with baking paper. Roll out the yeast dough on it. Mix the cherries with the almonds and spread over the dough. Spread the sour cream mixture on top by placing small mounds of sour cream on top of the cherries and then spreading them out with a knife. Sprinkle with the crumbles. Bake in a preheated oven at 200°C (top/bottom heat) or 175°C (fan oven) for about 45 minutes. Let cool and dust with cocoa powder.