A great cake recipe for any occasion:
Dough:
Mix flour with baking powder, sift into a large enough bowl. Make a small depression in it. Salt, sugar and egg into the well form. Spread butter in flakes evenly around edges. Sprinkle lemon zest over butter flakes. Quickly knead all dough ingredients together with the dough hook of the mixer. Separate about 2/3 of the dough. Shape both portions of dough into balls and rest in the refrigerator, wrapped in plastic wrap, for about half an hour.
Filling:
Rinse cherries, pluck stems and remove pits. Boil cherries with sugar and water. Stew for about 5-10 minutes until cherries are soft. Drain cherries, drain juice well.
Preparation with morello cherries from a jar: drain fruit, drain juice well. Mix with sugar and let sit for a short time.
Preheat oven to 180 °C. Grease the cake springform pan.
Roll out larger ball of dough between 2 layers of floured cling film. Fold dough loosely around a pasta walker to slide into pan. Pull dough up to the edge of the mold.
Spread drained cherries evenly in mold.
Roll out the other ball of dough and shape as a lid on top of the cherries. You can shape leftover dough with pastry cutters and place on top of the lid as a decoration. Press the edges of the dough firmly. Brush the lid with egg yolk. Bake for approx. 45 minutes.
Cool the cake in the pan, remove from the pan. Before cutting vol
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