Sunken cherry pie

Name: Sunken cherry pie
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 7-10 Tbsp Fat and breadcrumbs; 7-10 Tbsp for the mould; 600 g (720 ml) fresh or 1 jar of sour cherries; 2 Eggs (Gr. M); 150 g soft butter/margarine; 150 g (20 g) + Plus one. tablespoon sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 1 pinch Salt; 150 g Flour; 5-6 Tbsp Milk; 3 TABLESPOONS Apricot jam (100-125 g); 1-2 TEASPOONS Icing sugar

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

7-10 Tbsp Fat and breadcrumbs
7-10 Tbsp for the mould
600 g (720 ml) fresh or 1 jar of sour cherries
2 Eggs (Gr. M)
150 g soft butter/margarine
150 g (20 g) + Plus one. tablespoon sugar
7-10 Tbsp grated rind of 1 untreated lemon
1 pinch Salt
150 g Flour
5-6 Tbsp Milk
3 TABLESPOONS Apricot jam (100-125 g)
1-2 TEASPOONS Icing sugar

Directions

1
Grease a springform pan (26 cm Ø) and sprinkle with breadcrumbs. Wash the cherries, dab dry, remove the stalks and stone them. (Drain cherries well from the jar).
2
Separate eggs. Cream fat, 150 g sugar, lemon peel and salt. Stir in the egg yolks one by one. Alternately stir in flour and milk in portions. Beat the egg whites until stiff, 1 go. Let tbsp. sugar trickle in. Fold into the dough
3
Fill the dough into the mould and smooth it down. Spread cherries on top. Warm the jam and pass it through a sieve. Spread the cherries with it
4
Bake the cake in a preheated oven (electric cooker: 175 °C / convection oven: 150 °C / gas: level 2) for about 1 hour (if necessary, cover the last 15 minutes with parchment paper). Let it cool down. Dust with icing sugar. Whipped cream tastes good with it