Cherry Pie

For the cherry pie, first prepare the yeast dough:

Crumble the yeast into a little warmed milk. Knead flour with the dissolved yeast and sugar together. Add a pinch of salt and the egg and knead for another 7-8 minutes.

Then add the softened butter and work it in. Roll out the dough and cover the greased and floured cake pan with it. Pull up the edge. Let the dough rise in a warm place for about an hour.

For the filling: mix cornstarch with a little milk and make it liquid. Bring the rest of the milk and the cream to the boil and thicken with the cornstarch. Separate the eggs and whisk the egg whites with sugar. Add the sugar little by little. Mix the egg yolks into the still hot mixture. Then fold in the snow.

Sprinkle the sponge crumbs on the risen dough.

Remove the stones from the cherries and place them evenly on the dough in the baking pan. Then spread the glaze on the cherries and sprinkle with almond flakes.

Bake in a preheated oven at 190 degrees top and bottom heat for about 40 minutes. After 40 minutes of baking, turn off the oven and let the cake cool for about 10 minutes with the door open.

Sprinkle the cherry cake with powdered sugar while still warm and serve warm or cold.

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