Description
Gentle dough, sour cherry filling and delicious crunchy almond crust - mmm... highly recommend!
Ingredients
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Cherry
500 g
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Sugar
220 g
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Chicken egg
2 piece
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Butter
180 g
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Cinnamon
1 piece
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Lemon peel
1 tsp
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Vanilla
1 g
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Corn starch
40 g
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Flour
134 g
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Almonds
60 g
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Marzipan
100 g
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Milk
2 Tbsp
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Leavening agent
1 tsp
Cooking
Cherry sleep 60 g of sugar, add the cinnamon, put on fire and boil for 3-4 minutes to Dissolve 6 g of starch in 2 tbsp cold water and pour into the cherries and cook for another 2-3 mins until thick starch. Cool. Cinnamon remove.
Dough: Beat 150g of soft butter with 100 g sugar. Still whisking, to enter the eggs one by one. Add the zest and vanilla, mix well.
Add the flour (130 g), sifted with baking powder and 30 g of starch. The dough is obtained as thick cream.
Spread the grated marzipan (link to recipe below) and grind it by hand with 4 g of flour and 4 g of starch.
Pave the dough into the pan 22х24 cm covered with baking paper. Be sure to leave a long edge of the paper so you can easily release the finished cake from the mold. On top of the dough, place the cooled cherries marzipan and sprinkle with crumbs.
Bake in pre-heated to 170"C oven for 30 minutes. Be guided by your oven!
Topping: In microwave or on the stove heat 60 g sugar, 30 g butter, 60 g of almonds (or coarsely chopped almonds) and milk. Stir well.
Evenly distribute the topping on top of pie and place in oven for 10 minutes, letting it brown.
Allow the pie to cool in pan and then remove from it by pulling the long edges of the baking paper.
Cut the cake into 15 servings.
Help yourself!
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