Juicy Poor Knight cake with cherries and chocolate. The tastiest remainder of use for Hefezopf, brioche and sweet rolls

E in delicious (Easter) brunch with fresh Hefezopf, brioche or sweet rolls is the biggest! But even then, you and your loved ones with the leftovers can spoil even more: even slightly dry remains of your Easter biscuits and one or the other gnawed chocolate Easter Bunny get namely with the poor knight cake easy-peasy a delicious 2nd appearance ! Deluxe deluxe, ne.

The dry biscuit is simply cut into slices or pieces and layered with chopped chocolate and frozen cherries into a box shape. Add to that a very simple, thin dough, which combines everything to a juicy cake. Poor knight, not in the pan, but in the oven.

A bit more powdered sugar on top and your layer cake with juicy cherries and melted chocolate is ready to eat.

Have it tasty

The Recipe for Juicy Arm Knight Cake with Cherries and Chocolate

For 1 cake in the box

For the dough:
150 g Skyr natural, alternative low-fat yogurt
4 eggs, size M or L
1 packet Creamy custard powder
1 pinch of salt
1/2 tsp ground vanilla
100 g sugar or xylitol
100 g flour

And otherwise:
ca. 250 g remainders of brioche, Osterzopf or sweet rolls
200 g cherries, deep-frozen
approx. 90g chopped chocolate (Easter bunny, dark chocolate, etc.)

powdered sugar for dusting

And so Let's go:

Preheat the oven to 175 degrees top/bottom heat.

Skyr or yogurt in a mixing bowl with eggs, custard powder, salt, vanilla, sugar or Stir xylitol with the hand mixer for 2-3 minutes. Then pour in the flour and stir well.

Slice the brioche, the Easter plait or the sweet rolls and lay out the bottom of the box mold. Sprinkle one third of cherries and chocolate over and cover with half of the dough.

Place the next layer of Brioche, Osterzopf or sweet buns on top and press well. Sprinkle with cherries and chocolate again and cover with half of the remaining dough.

Then layer the last layer of pastry and press it down. Spread cherries, chocolate and the rest of the dough on top.

Bake the Arme-Ritter-Kuchen for about 1 hour at 175 degrees. Remove from oven and allow to cool. Slice for serving and possibly dust with powdered sugar.