John Myers
Butter Cake with Cherry Blobs
The perfect butter cake with cherry blobs recipe with a picture and simple step-by-step instructions.
- 1 glass Sour cherries
- 1 packet Fruits Fix
- 375 gr Flour
- 1 packet Yeast dough guarantor from Dr Oetker
- 50 gr Sugar
- 1 packet Vanilla sugar
- 1 pinch Salt
- 1 Egg
- 150 ml Milk
- 75 gr Soft butter
- 100 gr Butter very soft
- 100 gr Sliced almonds
- 75 gr Sugar
- 1 packet Vanilla sugar
- Drain the fat cherries in a sieve while collecting the juice. Measure out 200 ml of juice and place in a bowl. Stir in the fruits quickly with a whisk and then fold in the cherries. Let stand to “swell”.
- Mix flour with yeast dough Garant. Add the remaining ingredients (5 – 10) (milk and fat do not have to be heated) and stir with the dough hook to form a smooth dough (approx. 2 min.), Knead the dough again briefly and then shape it into a roll. Now roll out on the baking sheet.
- Put the butter in flakes on the dough, sprinkle with almonds. Mix the sugar and vanilla sugar and spread over the top. Sprinkle cherries on the dough using 2 teaspoons. Let rise in the oven at 60 degrees for 15 minutes.
- Then heat the oven to 200 degrees and bake the cake for about 20 minutes.
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