Cherry pie / cut recipe

Number of services

Number of portions: not specified Dough for 26 cm mould 3 pcs. Eggs 70 g of sugar semolina vanilla sugar or flavouring 2 tablespoons oil 2 tablespoons lukewarm water 1 teaspoon Baking powder 100 g semi-coarse flour Our filling 400 ml whipped cream 33% 250 g soft quark or mascarpone 3 tablespoons of icing sugar, to taste 400 g pitted cherries, approx. 200+200= Dá le jelly cake water 250 or 500 ml jelly (depending on the water) sugar or fruit syrup

Recipe preparation process

1 Shell: Whisk the egg yolks with the sugar until foamy, add the oil and water and whisk. Add the flour and baking powder, mix well and finally fold in the stiff egg white. Pour the batter into the prepared cake tin or baking dish, smooth out evenly and bake in a preheated oven at 180 degrees until golden brown. Check with a skewer. 2 Filling: whip the cream with the icing sugar until stiff (you can use a stiffener), add the curd and finally carefully fold in half of the baked cherries. Spread the cream over the cooled crust, smooth it out and completely cover the surface with the remaining baked cherries. Allow to cool. 3 Jelly: the amount of jelly depends on each person’s taste.