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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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The dough recipe is my grandmothers I managed to decipher from her manuscript. It is very nice pie, but make sure you remove all stones from cherries. Sour cream gives tenderness to dough. I didn't count refrigerator time in preparation time. Ingredients:
300 g flour (for cakes) |
150 g butter |
2 egg yolks |
2 tablespoons breadcrumbs |
150 g sour cream |
1 lemon (grated rind) |
2 tablespoons sugar |
12 g baking powder |
10 g sugar (with vanilla flavor) |
3 g salt |
450 g sour cherries (marasca, preferably) |
4 tablespoons semolina |
3 tablespoons sugar |
1 tablespoon cinnamon |
2 egg yolks |
200 g heavy cream |
2 tablespoons sugar |
Directions:
1. Make dough following this schedule: flour, breadcrumbs, and lemon rinds, sugar, baking powder, salt, and vanilla flavored sugar and melted butter.
2. Mix everything in a bowl and at the end add egg yolks. Mix some more and add sour cream.
3. Mix more until you get nice greasy dough. If it is too greasy you can add some more flour.
4. When done, put into refrigerator for 2 hours.
5. After 2 hours, put the dough out and work a little to make it soft. Cut away a piece of dough size little more than a softball ball.
6. Roll the rest of dough into 1/2 cm thin sheet. Cover the bottom of 28cm low rim cake pan with butter, and put onto it a dough sheet. Make sure that the rim is also covered with dough from inside.
7. First cover the sough surface with semolina (it will soak the juices). Put sour cherry on dough (you can use frozen also). Cover the sour cherries eith sugar and cinnamon.
8. Mix egg yolks with sugar until become light yellow. Add heavy cream into and pour over sour cherry.
9. The dough you have put aside now grate over the topping. Put the cake into preheated oven on 180°C and bake 45-50 minutes.
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