Sunken cherry pie

Name: Sunken cherry pie
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 600 g Sour cherries (alternatively 1 glass [720 ml] morello cherries stoned); 2 Eggs (size M/L); 175 g Sugar; 150 g Butter or margarine; 7-10 Tbsp grated rind of 1 untreated lemon; 1 pinch Salt; 150 g Flour; 5 TABLESPOONS Milk; 125 Apricot Jam; 1-2 TEASPOONS Icing sugar; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

600 g Sour cherries (alternatively 1 glass [720 ml] morello cherries stoned)
2 Eggs (size M/L)
175 g Sugar
150 g Butter or margarine
7-10 Tbsp grated rind of 1 untreated lemon
1 pinch Salt
150 g Flour
5 TABLESPOONS Milk
125 Apricot Jam
1-2 TEASPOONS 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 and finally pour in 25 g sugar. Cream fat, remaining sugar, lemon peel and salt.
2
Stir in the egg yolks one after the other. Alternately add flour and milk. Carefully fold in the beaten egg white. Put the dough into a greased springform pan sprinkled with breadcrumbs and smooth it down. Sprinkle with cherries.
3
Warm the apricot jam, pass it through a sieve and brush the cherries with it. Bake in the preheated oven, 2nd shelf from below (electric oven: 175 °C/ gas: level 2) for approx. 60 minutes. Cover for the last 10-15 minutes.
4
Let the cake cool down and serve thickly dusted with icing sugar. Whipped cream tastes good with it.