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Categories:
cherries butter almonds breadcrumbs filling eggs icing sugar breadcrumbs cornstarch nuts vanilla icing sugar
Viewed: 42 - Published at: 8 years agoIngredients
- 1/2 lb cherries (250 g frozen or fresh)
- Mold
- 1 teaspoon butter or 1 teaspoon vegetable oil
- 2 ounces almonds (ground)
- 1 tablespoon breadcrumbs (finely grated)
- Filling
- 4 large eggs, divided
- 4 ounces icing sugar (120 g)
- 2 ounces breadcrumbs (finely grated, 60 g)
- 1/2 tablespoon cornstarch (if using frozen cherries)
- 2 tablespoons nuts liqueur (alternative Amaretto or Maraschino)
- 1/2 teaspoon vanilla extract (grated peel only) or 1/2 lemon (grated peel only)
- 2 tablespoons icing sugar (to serve)
Method
- Wash cherries and eliminate stones.
- Grease your mold (more or less 10 to 10 inches).
- Distribute the almonds and one tablespoon bread crumbs to coat the bottom of the mold.
- Blend egg yolk with the icing sugar until creamy and soft.
- Incorporate bread crumbs, cornstarch (if using frozen cherries and you have a lot of juice), liqueur, vanilla or lemon zest and the liquid of the cherries (if using frozen ones).
- Beat egg whites separately to soft peaks; incorporate gently into the egg yolk mix.
- Distribute this soft mix equally on the coated mold.
- Drop the cherries on it.
- Bake in the preheated oven at 400 degrees Fahrenheit (200°C) for about 30 minutes or until brown and cooked through (heat and timing are basing it on convection oven).
- Top with powdered sugar.
- Serve hot or cold.
- Suggestion for top presentation: place one piece on the dish, add 1 tablespoon cherry liqueur (or maraschino or sherry) on it and heat in the microwave until hot (about 15-20 seconds). Serve with vanilla ice cream.
