Of course, this cake will require certain culinary skills, but it is so juicy and tasty, ruddy and aromatic, crumbly and sweet, that it should be given your precious time!
It is necessary
- Dough:
- - 300 g flour;
- - 150 g soft butter;
- - 2 eggs;
- - 150 g of sugar.
- For the custard:
- - 400 ml of milk;
- - 40 g of sugar;
- - 40 g of icing sugar;
- - 40 g flour;
- - 1 tbsp. cane sugar;
- - 300 g of cherries;
- - yolk or sour cream to grease the cake.
Instructions
Step 1
Let's start by making the dough. Remove the oil from the refrigerator in advance so that it softens. Then beat into a cream with added sugar. Add eggs and mix until smooth, then add flour and knead the dough.
Step 2
Divide the finished dough into two unequal parts: 1/3 and 2/3. Roll out most of the dough to the size of the mold, not forgetting to form the sides. Roll the smaller one into a ball, wrap it in plastic wrap and put it in the refrigerator. Put the workpiece with the mold in the refrigerator while preparing the cream.
Step 3
Wash the cherries and remove the seeds from it.
Step 4
Put the oven to heat up to 180 degrees and start making custard. Grind the yolks with icing sugar and flour with a whisk in cream until smooth. Bring the milk with two types of sugar to a boil, remove from the heat and pour the boiling milk into the yolks in one fell swoop, stirring the mixture with the other hand. Then pour everything into one saucepan and put on medium heat. Cook until thick, about 5 minutes, stirring with a hand whisk.
Step 5
Once the mixture thickens, remove from heat and cool.
Step 6
Put the finished cream in a chilled mold with dough, put prepared cherries on top. Remove the remaining dough from the refrigerator, roll out and cover the pie, holding the edges together.
Step 7
Brush the cake with sour cream or whipped yolk and send to the oven for about an hour. Cool completely and only then cut into portions.
