French Cherry Сlafoutis is a low-calorie French milk cherry pie. You can cook clafoutis with cherries, sour cherries, peaches, apricots or currants – choose fruits and berries with sourness – the taste of the cake will be much better. Сlafoutis is, probably, the best summer dessert – easy recipe, accessible ingredients, and, not the least; this fruit cake is very tasty, even cold. Cherry lover? Try our Meringue Cherry Pavlova Cake or Chocolate Cherry Black Forest Cake.
Remove pits from cherries (strain canned cherries).
Break eggs (room temperature) into a bowl, add sugar. Beat until the mixture turns white and approximately doubles in volume. Add sifted flour and a pinch of salt. Beat a little more with a mixer. Gradually add milk and 1 tsp of vanilla essence, stirring with a whisk. Add brandy, mix well.
Grease a form with a diameter of 25 cm with butter, sprinkle with 3 tbsp of sugar.
Put the cherries in the form. Gently pour the dough.
Bake until golden brown for about 45 minutes at 160°C (the time is for the ventilated oven. For the static oven, baking time is about 55 minutes at 180°C).
Remove from the oven and leave to cool.
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Cherry Сlafoutis - low-calorie French milk cherry pie.
Remove pits from cherries (strain canned cherries).
Break eggs (room temperature) into a bowl, add sugar. Beat until the mixture turns white and approximately doubles in volume. Add sifted flour and a pinch of salt. Beat a little more with a mixer. Gradually add milk and 1 tsp of vanilla essence, stirring with a whisk. Add brandy, mix well.
Grease a form with a diameter of 25 cm with butter, sprinkle with 3 tbsp of sugar. Put the cherries in the form. Gently pour the dough.
Bake until golden brown for about 45 minutes at 160°C (the time is for the ventilated oven. For the static oven, baking time is about 55 minutes at 180°C). Remove from the oven and leave to cool.
Chef Black Pepper
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