Covered Cherry Pie

A great cake recipe for any occasion:

Yeast dough: – cook from the listed ingredients and leave in a warm place with the lid closed until it visibly increases in size.

Kneaded dough: – cook from the ingredients listed.

Knead both doughs well together on a lightly floured surface, then divide twin dough in half. Roll out one half of the dough in the greased glass baking dish(*).

Filling: rinse, drain, halve and pit cherries and steam with water in a covered saucepan for 5 minutes until soft. Mix cornstarch with sugar, add to cherries and stir until well combined. Fold in cherry brandy, let filling cool a little. Sprinkle bread crumbs on dough, spread filling evenly on top. Roll out remaining twin dough into a rectangular sheet the size of the glass baking dish, place over filling and press edges of dough well together.

Topping: melt butter in saucepan, fold in sugar, vanillin sugar and almond kernels in order. Meanwhile, heat the quantity while stirring until everything is dissolved together, then form with a tablespoon on the top of the dough.

Electricity: approx. 200 °C (preheated) Gas: level 3-4 (not preheated)

Baking time: 25 min

Finally, decorate the cake with powdered sugar. It can be served in the glass baking dish.

(*) In the original version the cake is baked in a glass baking dish. However, it is possible without problems to bake this cake

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