Summary

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

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Instructions

1. In a bowl, beat together 3 tablespoons cane sugar and 3 eggs for 3-5 minutes until frothy.
2. Stir in 1 cup yogurt until combined.
3. In another bowl, mix together 1 pinch salt, 1 pinch baking soda, and 100 g buckwheat flour.
4. Fold the dry mixture into the wet ingredients until the batter is thick.
5. Butter a large quiche pan, springform pan, or baking dish with 1 tablespoon butter.
6. Distribute 700 g drained sour cherries evenly in the pan.
7. Pour the batter over the cherries.
8. Bake at 175 °C (347 °F) for 30 minutes.
9. Let cool for 10 minutes.
10. Dust with powdered sugar and serve.