Egg yolk cakes with dried cherries

1. We put the sourdough. Activate yeast in warm milk.
Pour the activated yeast into a bowl, add the sifted flour (1.5 cups) and move it carefully. Put a bowl with cling film in a warm place to rise for 1 hour. The dough should increase two to three times.
2. Separate the whites from the yolks.
3. Beat the yolks with sugar and vanilla. Add the melted butter (room temperature) and beat again until combined.
4. Add the sourdough to the yolk mass and mix until smooth.
5. Beat the whites into a light foam and add to the dough. Enter the remaining flour.
Put the dough on the work surface. Knead by hand until it becomes smooth, elastic and does not stick to your hands.
6. Grease a deep bowl with olive oil and put the dough in it, tighten with cling film, put in a warm place to rise for 1 hour.
7. Soak dried cherries for 30 minutes in warm water. Then drain the water, dry it with paper towels.
8. Add the prepared cherries to the dough, mix and put them back in a warm place to rise (for 1 hour).
9. Grease the molds with oil. Put the dough into molds 1/3 of the height, cover with a film and put it in the heat for lifting.
10. Preheat the oven to 180 ° C and bake for 30-35 minutes until golden brown. Focus on your oven!
Pull out the cakes, cover with a towel and let cool a little. Then remove from the molds and cool on the grill.
11. Glaze.
Pour the protein into a bowl and add sugar, put it in a hot water bath and beat at a low speed with a mixer until it thickens and heats up. Then remove the bowl from the bath and increase the speed of the mixer, beat until stiff and shiny peaks.
12. Glaze the cakes and sprinkle with pastry sprinkles.
Bon appetit!