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Cherry cake

Cherry cake



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Melt the yeast with 1 tablespoon of sugar in 100 ml of warm milk

Mix flour with milk, eggs and melted yeast. Towards the end, add salt, 75 g of sugar and vanilla and knead until a fine crust is formed to the touch, soft and good to be spread. If it's too hard, you can add a little more milk.

Let the crust rise for 5-10 minutes. During this time, preheat the oven to 180 C and grease a pan with a little oil.

Spread the crust on a thin sheet. Put cherries on one side and sprinkle with sugar

Roll the crust over the cherries. Put another row of cherries and sprinkle generously with sugar.

Roll again and add cherries - sugar to the end. Put the cake in the pan and sprinkle with powdered sugar.

Bake for 25 minutes at 180 C. Remove the cake to a metal grill and cover with a kitchen towel until cool.

The cake is served sprinkled with powdered sugar.