Festive Cherry Cake

Ingredients

Dough

300 g plain flour
200 g cold SABI butter
50 g powdered sugar
1 pc egg
2–3 tbsp cold water
pinch of salt
1 pc egg for brushing

Filling

500 g pitted preserved cherries
100 g granulated sugar
1 pc vanilla sugar
2 tbsp corn starch
1 tbsp lemon juice
pinch cinnamon

Instructions

1. Mix flour, sugar, and salt. Add diced butter and rub with fingers to form a crumbly mixture. Add egg, cold water, and knead smooth dough. Wrap dough in foil and chill for 30 minutes.

2. Mix cherries with sugar, vanilla sugar, starch, lemon juice, and cinnamon. Let stand briefly to dissolve sugar.

3. Divide dough into two parts (2/3 and 1/3). Roll out the larger part and line the bottom and sides of a cake pan, prick with a fork. Add cherry filling. Roll out the remaining dough, cut into strips or use a lattice roller. Cover filling with dough and brush with beaten egg.

4. Bake in a preheated oven at 180 °C for about 40–45 minutes until golden. Let cool to set the filling.