Clafoutis with Cherries and Almonds
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 30 mins |
| Total Time | 55 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 egg (s), size M or L.
- 80 g suar
- 1 g salt
- 200 g almonds, round
- 30 grams flour
- 100 g cream
- 30 thick cherry (s)
- 10 g butter
- 2 tablespoon almond flakes
- 20 g powdered suar
- Butter for the mold
Print Recipe
Pin Recipe Instructions
- Beat the eggs with the sugar until frothy. Gradually stir in the ground almonds, salt, flour and cream. Briefly cover the smooth dough in the refrigerator.
- Preheat the oven to 170 ° C top / bottom heat. Brush a tart pan (22 cm diameter) with butter.
- Remove the stems from fresh cherries and core them. For cherries from the jar, only use very well drained cherries. However, these are just as suitable as fresh ones.
- Pour the batter into the greased dish, gently press the cherries in, and sprinkle with flaked almonds.
- Bake in a hot oven for about 30 - 35 minutes (make a stick test). Sprinkle with powdered sugar while it is still warm. Serve lukewarm or cold in the tin
- Is ideal as a special dessert. The somewhat idiosyncratic composition between sweet and very slightly salty has only found fans with us.
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