Cherry cake
- Details
- Leave a Comment
Before baking this case, I couldn’t decide – it’s a cake or a pie. But when I baked it no questions were left – it’s really a cake and the good one. Crispy top, tender egg while layer and sour cherries makes very good combination. But if you are afraid of sour cherries, you can use preserved cherries. The next time egg white layer I will make smaller or will use bigger cake form (now I used 24cm). I know, the photos are horrible, but I had to do some photos in a rush, because I try to bake less sweets and the next time this cake will be baked after long time.
Cherry cake
Time needed:
Yields: 16 servings
Calories: 360 kcal / serving
Ingredients:
- For the crust:
- 5 egg yolks
- 300 g butter, room temperature
- 100 ml sugar
- 600 ml flour
- 1/2 tsp. baking powders
- For the filling:
- 1 kg fresh or frozen cherries (or 1,5 can of preserved cherries)
- 6 egg whites
- 200 ml sugar
- 2 tsps. vanilla sugar
Directions:
- Mix egg yolks with sugar till solid mixture.
- Add room temperature butter and proceed beating.
- Sift the flour with baking powders and mix in to the butter mixture in two parts.
- Divide the dough in two pats – one part has to be bigger. The smaller part put in the freezer.
- The bigger part roll out and line with it 26cm diameter cake form, lined with baking paper, bottom and sides.
- Beat egg whites to the stiff foam. Carefully mix in sugar and vanilla sugar.
- Put cherries on the dough in baking form in one layer. Pour egg white mixture.
- Take the frozen dough from freezer and grate on top of the cake.
- Bake for an hour in 180°C preheated oven.
- Enjoy!
Source: Lengvi receptai III (Laisvos valandos, 2009)
Buckwheat salads for lunch
These salads we prepared a few times and I can say that we like it with boiled raw buckwheat, but you can use what you have, or what you like more. Here I present you our version.
Mini pie with pumpkin and prunes
These mini pies are very good way to use pumpkin or pumpkin puree. I and my hubby like them very much, but the kids do not. My mother asked to bake them because she wanted to take them to her work and that is the best proof to me that they taste great 🙂
Cucumber and eggs salads
This simple salads are from kids recipe book (only one of a huge amount). But they really suitable for parents, just double or triple the quantities. If your little one is like mine and doesn’t like salad leaves, cut them in small chunks – it worked for my kid and he ate and didn’t noticed them.
Crepes rolls with minced meat
Loved from the first bite 🙂 Especially liked it my hubby – he’s the spicy food lover. For the children I didn’t even let them to taste 🙂 Not because of jealousy, just they still love mild tastes.
Oat muffins with dried fruits
I don’t know why but I look at baking with dried fruits suspiciously. But now I’m ashamed… I baked these muffins and ate half of them all by my self… Sour milk gave the taste of cottage cheese. Strange, but we like it 🙂
