A dessert with baked cherries in a pancake-like batter, enriched with beaten eggs.
Ingredients
- Cherries: 500 g, pitted
- Large eggs: 2
- Egg yolk: 1
- Sugar: 100 g
- Wheat flour: 100 g
- Pinch of salt
- Milk: 175 ml
- Table cream (30% fat): 4 tablespoons
- Almond or vanilla extract (or a few drops of flavoring): 1 teaspoon
- Butter: for greasing the baking dish
- Powdered sugar
Preparation
Pit the cherries and place them in a bowl. Butter a ceramic tart dish approximately 24 cm in diameter or another ovenproof dish (glass or ceramic). Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). In a bowl, beat the eggs and egg yolk with sugar until fluffy.
Add the flour and salt, continue beating. Gradually add the milk with cream and the extract, continuing to beat until a smooth batter forms. Place the baking dish on a baking sheet. Place the cherries in the dish (without the juice collected at the bottom of the bowl) and pour the batter over them. Bake in the preheated oven uncovered for about 35 minutes or until the top is golden and the batter is set.
Remove from the oven, sprinkle with powdered sugar. Serve hot, warm, or at room temperature.
