Composition / ingredients
Step-by-step cooking
Step 1:
Measure out the necessary ingredients. Remove the pitted cherries from the freezer, defrost at room temperature, and lightly squeeze. Save the extracted juice. Remove the butter from the refrigerator in advance so that it has time to soften at room temperature.
Step 2:
In a separate container, combine the eggs with sugar and vanilla sugar. Instead of sugar, you can add a sweetener that is not afraid of heat treatment. Vanilla sugar can be replaced with vanilla (at the tip of the knife), but be careful with its dosage, if you overdo it, the taste of baking will be bitter.
Step 3:
Beat the egg mixture with a mixer until fluffy.
Step 4:
Add soft butter. Continue whipping until smooth.
Step 5:
Salt the dough. To make the baking powder better distributed over the dough, mix it first with a small amount of flour, and then add to the bulk. Mix it up.
Step 6:
Be sure to sift the flour to saturate it with oxygen. Thanks to this, the pastries will turn out lush and airy. Note that flour may need more or less than indicated, as its properties may vary, so add it in parts, not all at once. Focus on the desired thick consistency of the dough.
Step 7:
Beat the dough. It should turn out to be quite viscous, homogeneous.
Step 8:
Take a heat-resistant baking dish with high sides (diameter 25*25 cm). Cover it with parchment. Put the dough into it and smooth its surface with a culinary silicone brush.
Step 9:
Spread the cherry berries evenly on top. Preheat the oven to 180 degrees in advance (10-15 minutes before cooking). Bake the cake for about 45 minutes. Focus on the specifics of your technique, as they are different for everyone. How to check readiness? Pierce the pastry with a wooden skewer, if it comes out dry, then you can take it out. Remove the pastries from the oven, cool a little. Sprinkle with powdered sugar. Before serving, cut into serving squares.
You can serve the pie with a sauce based on the cherry juice left over from defrosting. How to cook it? Mix 3-5 tablespoons of sour cream of any fat content, cherry juice and 1 tablespoon of sugar in a container. Mix it up.
Cherries can be replaced with other berries or fruits.
If you want, add walnuts chopped with a knife to the dough. They will give the baking an interesting structure and decorate the taste.
The pie dough can be prepared in advance, transferred to a hermetically sealed container and frozen. You can store the dough for 3-4 months at a temperature of - 18 degrees. When necessary, transfer it from the freezer to the bottom shelf of the refrigerator and defrost.
Be prepared for the fact that flour may require a little more or, conversely, less than indicated in the recipe. You need to focus on how the dough should turn out (dense, soft, liquid, etc.). There is a lot of useful information about why flour, even of the same variety, can have completely different properties, read this article
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information in the article about ovens here
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Baking powder - 79 kcal/100g
- Powdered sugar - 374 kcal/100g
- Vanilla sugar - 379 kcal/100g
- Frozen cherry - 46 kcal/100g
