Foodbook #717 cherry pie

Foodbook #717 cherry pie


Good morning my friends, great desserts for everyone today , let’s do it carefully step by step


For the cherries

500 grams of fresh cherries
100 grams of sugar
Grate 1 whole lemon
1 tablespoon butter for the pan
Powdered sugar for garnishing the cherry pie
For the cake

4 eggs
100 grams of sugar
160 grams of cream 35% fat
2 vanillas or 1 kg of liquid vanilla
1 pinch of salt
100 grams of flour



Wash the cherries, remove the stalks and remove the stones. The whole process is done over a bowl to keep all the cherry juice.
Sprinkle the cherries with the sugar.
Add the zest.
Stir with a spoon a few times to make the cherries squeeze their juice and the sugar begins to melt.
Set them aside for a while until the cake is ready for the cherry pie. Learn all my secrets for successful cakes!
Preheat the oven to 180ºC and bake on the middle grill.
For the cake
All ingredients for the cake should be at room temperature.
We will use a 30 cm round pan.
Sift the flour into a fine sieve. We keep it aside.
Separate the yolks from the egg whites into two clean bowls.
Add the sugar and vanilla to the yolks and beat with a hand mixer on high speed until the sugar melts until the yolks become light and the mixture is fluffy, about 6-7 '.
Reduce the speed of the mixer and alternately add the flour with the cream to the mixture.
We start with flour and end with flour while the mixer is running at low speed.
Add the salt to the egg whites and with a clean hand mixer beat for 2-3 'on medium speed to form soft peaks.
Add half the meringue to the mixture and beat with the mixer on low speed to incorporate the meringue into the cherry pie cake.
Add the remaining meringue and with a spatula gently fold the mixture until the meringue is lost in the ingredients.
Butter a 30 cm round pan at the base and side walls.
Put the pan in the preheated oven for 4-5 'to burn well.
Carefully remove the hot pan from the oven.
Pour the cherries with their syrup in the hot pan.
Pour all the cake mixture on the cherries and flatten the surface with the spatula.
Bake the cherry pie for about 30 'until the surface is golden brown, the cherry pie is stabilized and the cherry syrup is visible on the sides of the pan.
Remove the cherry pie from the oven and let it stand for 15 '.
The cherry pie swells like a soufflé while it is being baked, but as soon as it comes out of the oven, its volume drops.
Cut pieces of cherry pie and garnish with a little icing and mint leaves.
Serve the cherry pie with whipped cream or ice cream.

Stay safe and healthy my friends and take care of your people

My best wishes from Greece 

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