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Viennese cherry pie
The famous “Viennese cherry pie” is fragrant, tender, airy. Such a pie is perfect for a family tea party, a party with friends and even a solemn event.
The pie is made from available products, cherries are suitable both fresh and frozen. After spending quite a bit of time, the result will please you.
Cooking time: 60 minutes.
Servings: 6.
Calories: 289.
Ingredients
- flour - 200 g;
- baking powder - 1 tsp;
- sugar - 140-150 g;
- eggs - 4 pcs;
- butter (soft) - 180-200 g;
- salt - a pinch;
- vanillin - ½ tsp
- cherry - 300-400 g;
- almond nuts - one handful.
Cooking
1. First of all, you need to prepare the cherry. If you have a fresh cherry, be sure to remove the seeds from it and put it in a colander to drain excess liquid. If this is not done, a lot of cherry juice will only prevent the cake from baking well, and the crumb will look raw. Also, for a pie, you can take a frozen berry, but then you need to put the frozen cherries in a colander to thaw. Then remove the bones.
2. We prepare products for the dough. The flour must be sifted in advance to fill it with air. Butter should be softened, at least a couple of hours before it should be taken out of the refrigerator.
3. Let's start cooking. First, mix all dry ingredients in a deep bowl. Mix thoroughly.
4. Drive eggs into a small bowl and leave them aside.
5. Put soft butter in a separate container, add sugar.
6. Beat with a mixer for several minutes until a homogeneous light mass.
7. Without ceasing to beat, add one egg at a time to the oil mass.
8. In two or three stages, add flour to the egg mass.
9. The dough is ready, it turned out smooth without any lumps.
10. We prepare the baking dish. It can be any ceramic or glass heat-resistant form or detachable for biscuits. Since our dough is liquid, the form must be covered with parchment paper. To make the cake with beautiful folds, the paper must be laid with folds. The paper must first be oiled.
11. Put the dough into a mold. In order to compact the dough, the form must be scrolled and lightly tapped on the work surface several times. Dip a wooden skewer into the batter and go through the entire surface.
12. By this time, the liquid has all gone from the cherries, put the berries on the surface of the dough. It is necessary to spread it in one layer so that the berries do not “gone” to the bottom.
13. For beauty, cherries can be sprinkled with nuts, almond flakes are perfect. If there are no nuts, it does not matter.
14. We take out the "Viennese Cherry Pie" from the oven and leave to cool for a while.
15. We take out the cake from the mold, remove the paper. Transfer the pie to a plate.
16. Sprinkle the cake with powdered sugar.
17. The popular Viennese Cherry Pie is ready. We make tea and call everyone to the table. We cut the cake into portioned pieces already at the table.
Based on this recipe, you can cook other pastries by replacing just fruits. Peaches, pears, cherries will be perfectly combined. Enjoy your meal!
