Description
Beautiful delicate cake with a juicy cherry, which with its slight acidity sets off and accentuates the creamy taste of the dough. Good as tea and coffee, and whipped cream. Recipe from Julia Vysotskaya.
Ingredients
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Flour
200 g
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Cherry
400 g
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Butter
180 g
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Sugar
140 g
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Chicken egg
4 piece
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Almonds
50 g
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Leavening agent
1 tsp
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Vanilla essence
0.25 tsp
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Salt
1 pinch
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Powdered sugar
50 g
Cooking
Preheat the oven to 180 degrees. Thaw the cherries, remove the stones, put in a colander to drain juice. Sift the flour.
Beat butter with sugar in a light cream.
Continuing to whisk, one by one enter the eggs, then salt, baking powder, vanilla and half the flour.
Add remaining flour, knead with a spoon. The dough should be smooth and curvy.
Lubricate the form of butter, put the dough, spread it as much cherry. Our cake bake for 30 - 35 minutes.
Because I didn't have almond flakes, I sprinkled the cooled cake with powdered sugar.
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