Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
Ingredients- 100 g buckwheat, freshly round, or other flour
- 3 tablespoon cane sugar (raw)
- 1 tablespoon vanilla sugar
- 3 egg (s)
- 1 cup yogurt
- 1 pinch salt
- 1 pinch (s) baking soda
- 700 g sour cherries, fresh or from the lass, drained
- 1 tablespoon butter, for the pan
- Powdered sugar, for sprinkling
Print Recipe
Pin Recipe Instructions
- In a bowl, beat together 3 tablespoons cane sugar and 3 eggs for 3-5 minutes until frothy.
- Stir in 1 cup yogurt until combined.
- In another bowl, mix together 1 pinch salt, 1 pinch baking soda, and 100 g buckwheat flour.
- Fold the dry mixture into the wet ingredients until the batter is thick.
- Butter a large quiche pan, springform pan, or baking dish with 1 tablespoon butter.
- Distribute 700 g drained sour cherries evenly in the pan.
- Pour the batter over the cherries.
- Bake at 175 °C (347 °F) for 30 minutes.
- Let cool for 10 minutes.
- Dust with powdered sugar and serve.
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