Description
Delicate, fragrant, rich cherry pie! To get ready in a jiffy and eaten in the blink of an eye! Feel free to recommend!
Ingredients
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Chicken egg
6 piece
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Sugar
280 g
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Butter
200 g
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Flour
220 g
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Vanilla sugar
1 pack
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Cherry
600 g
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Powdered sugar
1 Tbsp
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Salt
Cooking
To prepare cherries, eggs, remove from refrigerator.
Sift flour, measure sugar, butter in advance, remove from refrigerator. Not to forget the vanilla sugar.
Cherry free from seeds and drain in a colander to remove excess juice.
Set the oven to preheat - 180* degrees. Eggs divided into yolks and whites.
To the yolks add the sugar and whisk until the color changes to cream, just a couple of minutes. Then add the softened butter and again beat with a mixer. Long whip is not necessary, just to keep the oil United with the yolk mixture. Literally ten seconds will be sufficient.
Leave the mixer aside. Now, we will work with a spoon. Pour on to the yolk-oil mix the sifted flour and using a spoon mix well all. Flour is easily combined together.
To proteins add vanilla sugar and a pinch of salt.
Whisk whites until soft, stable peaks. When on the surface there are many small bubbles, and the fibers do not fall from the whisk of the mixer - done!
Add the beaten egg whites and combine all together with a spoon. Do not worry that the cake will fall and will not be lush. At least in the recipe we don't use soda or baking powder, but that won't happen. Bravely wield a spoon. Proteins uniformly connected with the yolk-flour mixture pretty quickly. Advice from Gordon Ramsay how to mix the biscuit dough for the pie with a spoon, I saw in one TV show. Ramsay said that in this way, the dough is better oxygenated. Proven - fact!
Put the finished dough in a detachable form in diameter 24 see the bottom of the form covered with parchment paper.
Remember that the oven should already be heated to a temperature of - 180* degrees. Put the pie in the preheated oven for five to seven minutes, to ensure that the bottom and sides of the cake managed to grab.
After seven minutes take out cake from oven and spread over the entire surface of the cherry without stone. Again, put the pie in the oven and bake for another 40-45 minutes. Be guided by your oven. Bake pie until dry kindling. I baked the pie on the middle level, top and bottom heating, a total of 50 minutes.
Get our cake out of the oven. Allow to cool for ten minutes.
We release the cake from split shape, separated by a silicon blade edge. We spread it on a dish, sprinkle top of cake as desired, with powdered sugar. This cake turns out very tasty and absolutely not cloying. It can be baked with any fruit - plums, apricots or red currants. With milk or a Cup of tea - the most it!
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