This cake, that was incredible, filling the air and a very gentle, cherry gives acidity, diluting the sweetness of the pie. Husband said it was the most delicious cake I baked, and as you know, I bake a lot. Highly recommend to try it all!!!
|Cooking time 60 minutes||Number of servings 6|
Almonds, grind in a coffee grinder.
In the bowl of a blender place the flour, diced butter, sugar and crushed almonds.
Grind into crumbs,
Add one egg and 2 tablespoons of lemon juice. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Remove the dough from the refrigerator, roll it out and put in an ovenproof form, greased. Prick with a fork,
Put the parchment, and on it strew the beans. Bake in a preheated 200 degree oven for 20 minutes.
Two egg yolks whipped with 3 tbsp sugar, continuing to whisk, add 200 g curd, lemon zest.
Whip the cream and add them to the cheese. Then beat the egg whites with a pinch of salt until peaks, then with 2 tablespoons sugar until smooth and shiny.
Carefully enter the proteins in the cottage cheese mixture.
In a lot to put 250 g of cherries without bones ( I have fresh, but you can take and frozen ) and 1 tbsp flour., mix well.
Remove the pan from the oven, remove the parchment and spread the filling onto the base, flatten, bake at 170 degrees for about 35 minutes.