Clafuti with cherries
With a crispy crust on the outside and soft and delicate on the inside, this French cherry cake is best served with a spoonful of sour cream or yogurt. This delicious dessert is usually made in France with cherries, but any fruit suitable for the season, such as currants or blueberries, will do.
2 cans of cherries in syrup (400 g each), without syrup,
100 g sugar
200 g flour
a pinch of salt,
3 eggs,
1/2 vanilla extract
300 ml of milk
icing sugar for decoration,
lubricating oil.
Preheat the oven to 180 degrees. Oil the mold (large enough to fit the cherries in one layer). Put cherries and sprinkle 50 g of sugar. In a bowl, mix flour and salt, add sugar and gradually beat in eggs. Then add vanilla and slowly add milk, stirring constantly so that no lumps form. Pour the resulting mixture of cherries and bake for about 35-40 minutes until golden brown. A stick or knife stuck in a pie should come out clean.
Remove from the oven and sprinkle with powdered sugar.
With a crispy crust on the outside and soft and delicate on the inside, this French cherry cake is best served with a spoonful of sour cream or yogurt. This delicious dessert is usually made in France with cherries, but any fruit suitable for the season, such as currants or blueberries, will do.
2 cans of cherries in syrup (400 g each), without syrup,
100 g sugar
200 g flour
a pinch of salt,
3 eggs,
1/2 vanilla extract
300 ml of milk
icing sugar for decoration,
lubricating oil.
Preheat the oven to 180 degrees. Oil the mold (large enough to fit the cherries in one layer). Put cherries and sprinkle 50 g of sugar. In a bowl, mix flour and salt, add sugar and gradually beat in eggs. Then add vanilla and slowly add milk, stirring constantly so that no lumps form. Pour the resulting mixture of cherries and bake for about 35-40 minutes until golden brown. A stick or knife stuck in a pie should come out clean.
Remove from the oven and sprinkle with powdered sugar.
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