Sunken cherry pie

Name: Sunken cherry pie
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 12
Ingredients: 600 g Sour cherries; 2 Eggs (size M); 215 g Sugar; 150 g Butter or margarine; 7-10 Tbsp grated rind of 1 untreated lemon; 150 g Flour; 450 ml Milk; 1 package Pudding powder "Vanilla Flavor"; 50 g flaked almonds; 7-10 Tbsp Icing sugar; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 12

600 g Sour cherries
2 Eggs (size M)
215 g Sugar
150 g Butter or margarine
7-10 Tbsp grated rind of 1 untreated lemon
150 g Flour
450 ml Milk
1 package Pudding powder "Vanilla Flavor"
50 g flaked almonds
7-10 Tbsp Icing sugar
7-10 Tbsp Fat and breadcrumbs

Directions

1
Wash the cherries, drain well and stone them. Separate the eggs for the sponge mixture. Beat the egg whites until stiff, pour in 25 g sugar. Cream fat, 150 g sugar and lemon peel. Stir in the egg yolks one after the other.
2
Alternately stir in flour and 50 ml milk. Carefully fold in the beaten egg white. Spread the dough into a greased springform pan (26 cm Ø) sprinkled with breadcrumbs. Mix pudding powder and 40 g sugar. Stir with 100 ml cold milk until smooth. Bring 300 ml milk to the boil, stir in the mixed powder and boil for 1 minute. Spread the pudding on the dough. Sprinkle with cherries and flaked almonds. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 50-60 minutes.
3
Stir with 100 ml cold milk until smooth. Bring 300 ml milk to the boil, stir in the mixed powder and boil for 1 minute. Spread the pudding on the dough. Sprinkle with cherries and flaked almonds. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 50-60 minutes. Serve dusted with icing sugar