This cake is so appetizing that you want to try at least a piece at the cooking stage, and let alone the moment when it is on the table, so tender, juicy and incredibly tasty!
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You will need
- For the test:
- - flour - 400 g;
- - butter - 200 g;
- - eggs - 2 pcs;
- - granulated sugar - 150 g;
- - baking powder - 1 tsp;
- - lemon peel.
- For cream:
- - milk - 700 ml;
- - granulated sugar - 200 g;
- - chicken yolks - 5 pcs;
- - flour - 60 g;
- - vanilla sugar - 1 sachet;
- - lemon peel;
- - cherry (fresh or frozen) - 200 g.
Instruction manual
1
Remove the zest from the lemon by rubbing it on a grater. Try not to touch the white layer, which gives bitterness. Divide the grated zest into two parts. One part will go to the dough, the other will be needed for the cream.
2
First you need to cook the cream. To do this, carefully grind the yolks, vanilla sugar and granulated sugar. Add the zest of half a lemon. Pour the flour in small portions and stir until smooth.
3
Lightly heat the milk so that it is warm. Pour milk in small portions into the yolk mass, constantly stirring, so that a liquid of uniform consistency is obtained. Put the cream on a slow fire. Cook the cream until it turns into a thick mass, stirring constantly. Remove the cream from the heat and set to cool.
4
While the custard is cooling, prepare the dough. Mash the softened butter with sugar. Add the remaining half of the zest, one egg and one protein. You will need the yolk to grease the cake.
5
Add baking powder and flour to the dough, kneading everything until smooth. You will get a thick elastic dough. Roll the dough into a ball and separate one fourth of it.
6
Put the rest of the dough in a split mold (approximately 22 cm in diameter). Carefully flatten the dough on the bottom and make high sides (approximately 7 cm). Put half the custard on the dough and add pitted cherries into it. If you use frozen berries, then first remove excess moisture from them. Add the remaining cream.
7
Roll out the deposited part of the dough into the formation so that its diameter is slightly larger than the diameter of the form. Cover the cake with a layer of dough and carefully pinch the edges.
8
From the remaining dough, make jewelry and lay them on the surface. If you have small cookie cutters, you can use them to cut out the figures and decorate the cake, or you can make circles by cutting them out of the dough with a regular glass.
9
Beat the remaining yolk and gently grease the pie with it. Place the cherry pie in the oven, preheated to 180 degrees, and bake for about 45 minutes.
10
Remove the finished cake from the oven and let it cool completely. If the cake is cut hot, the filling will simply flow out.