What is klafuti with cherry? The recipe for this French pie is currently known in several flavors. Classic implies that the berries are not stoned. But since this is not entirely safe, you can do as you wish.
Cherry Clafouti
The berries in this pie should be buried in a sweet pancake dough. Its name comes from the French verb clafir, which means "fill." As a filling, you can take not only cherries, but also apricots, cherry plum, strawberries or plums. Fruits should be moderately juicy, but not too much. Indeed, the klafuti dough with cherries contains enough liquid, and juice can prevent the cake from reaching the desired consistency. The presence of seeds in the original version of the recipe is due to the fact that they give an additional aroma. And he is important in this pie - because, due to the large number of eggs, the dough may have an "scrambled" flavor. To interrupt it, it is recommended that when preparing klafuti with cherries not to extract the seeds, or to flavor the product with alcohol (liquor, cognac) and spices (vanilla, cinnamon, cardamom).
A large mold will require four eggs, 125 grams of sugar, a pinch of salt, eighty grams of flour (no longer need to be put, even if you are confused by the liquid consistency of the dough!), Half a liter of milk, butter to lubricate the mold. Cherries need to take four hundred grams with seeds and a little more if you are going to remove the seeds. Put the fruit in a greased form. Beat eggs with sugar, add flour and milk, pour on cherry. Put slices of butter on top. Keep in the oven for thirty-five minutes, then check readiness with a toothpick. The consistency of klafuti with cherries is somewhat similar to the consistency of a casserole. If you reduce the amount of milk and add flour (or ground almonds), then the cake will become more like a biscuit.
Clafoutis with cherries and cottage cheese
This version of the cake involves a much denser dough. Partly it becomes so due to the curd mass, and partly due to the presence of yeast. For four glasses of flour, take four tablespoons of margarine, two tablespoons of sugar, an egg, a little salt and a glass of milk (water). You can take one bag of dried yeast, or you can take a quarter of a crisp of fresh yeast . For the filling, you need a pack of cottage cheese, an egg, one and a half glasses of sugar, a spoonful of flour or starch, vanilla, salt and half a kilogram of seedless cherries. Activate the yeast in warm milk, add all the dry ingredients and melted margarine. Cover the dough and let it come for two and a half hours. Prepare the filling by rubbing the cottage cheese through a sieve, adding sugar, vanilla and starch. Mix it with cherries, peeled and slightly squeezed from juice. Try not to push too hard to maintain the integrity of the fruit component. You can make a two-layer filling. To do this, do not mix cherries with cottage cheese in advance, but lay them out in layers. From the matching dough, form the basis for the cake. The sides can be styled with braids. Lay out the filling and bake for fifty minutes.