Clafoutis or Pyre
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 1 hr 45 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 600 g sour cherries, pitted, drained
- 30 ml kirsch or lemon juice
- 0.5 ½ lemon (s), untreated, the grated zest
- 250 g bread (rye bread), stale, cut into cubes
- 250 ml milk, lukewarm
- 125 g almond (s), round
- 4 egg yolks
- 4 egg whites
- 1 pinch (s) salt
- 125 g butter, soft
- 125 g cane suar
- Butter, for greasing the baking dish
- powdered sugar
Print Recipe
Pin Recipe Instructions
- The recipe lies between the French clafoutis (an omelette-like casserole with frothy eggs) and the German stake (through the leftover bread) - everyone can choose the name that suits them best.
- Pour a little kirsch over the cherries and let them steep. Soak the bread cubes (of course all other types of bread are also possible - but I prefer the sour rye bread) in the milk for about an hour, then mix with the milk to a homogeneous mass.
- Mix the egg yolks with the sugar and butter until foamy, fold in the almonds, lemon zest and the porridge.
- Beat the egg white with the pinch of salt until stiff and fold into the bread-egg-butter mixture.
- First layer the cherries in a buttered casserole dish and then the bread mixture. Bake at 180 ° C for about 40 minutes. Sprinkle with a little powdered sugar while it is still lukewarm.
- Tastes lukewarm best - with a little whipped cream or a dollop of frozen yoghurt, then it is enough as a dessert for 6-8 people.
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