Large dark cherries how to wash and dry. If desired, remove bone carefully, trying not to damage the berries much.

Turn on the oven to preheat to 180°C. butter melt in a water bath and cool slightly. Mix in a bowl both kinds of flour, wheat and almond. Add to the flour sugar and a pinch of salt. Two eggs split into whites and yolks. Enter the remaining one egg and mix everything with a wooden spoon. Then add two egg yolks, melted butter and milk. Stir all until smooth. Separately, whip the egg whites to peaks and carefully enter them in the total mass, stirring smooth turning movements. The dough is ready.

Ceramic baking dish (diameter 28-30 cm) grease with butter and put the berries. Leave a few cherries “tail” to decorate the top of the clafoutis.

Cover berries with batter, if necessary, smooth them evenly across the test form. Then put the berries with the “tail”.

Bake the dessert in a preheated oven for 15 minutes at 180°C, then lower the temperature to 150°C and bake for another 20-25 minutes until soft and Golden brown. TIP! I had it so that the berries of the tails that I put on top of dessert before putting it in the oven, all drowned... And I so wanted them to stay on the surface, slightly baked, well, just like the picture in the book! ))) So when I lowered the temperature in the oven, I just put 5 cherries and they worked out really well!

The dessert is ready let cool, sprinkle with powdered sugar and serve! Delicious both cold and warm.