Clafoutis can be cared for in one-piece frying baking dishes, so-called kokotky or tumbling or in a round ceramic baking pot, because I love this form, I did not resist and the first year of this cherry swallow was baked in it. If the season is sour, try with them, just add a little more sugar. I personally love the cherry version! Dessert serve hot or cold and great with whipped cream.)
Cherry clafoutis
29. June 2015
Beautiful and simple clafoutis you are ready for in a few minutes and in addition to this almond version can also taste celiac because it is gluten-free.
I do not know whether I can call it a cake because its structure and character are completely different. It's such a fine, sour dough to a little like a pudding that's ideal for a spoon. The classic French version adds a bit of flour, but the almond modification is also very common, so there is nothing to worry about.
25 minut
-
porce
Postup
1.
Preheat the oven to 180 ° C. Prepare the baking mold and wipe it with butter. Put all the cherries into the fryer.
2.
Mix in the middle bowl with almond flour with both sugars and a pinch of salt. Add all remaining ingredients and mix well. Pour this very thin dough into the mold through the cherries and bake in the oven for 35 minutes. You know that the clafoutis is done by the fact that when you move the baking pan, the dough will be solid.
3.
Finish the dessert with the traditions of the meal with a flour of sugar and serve it immediately or when a good moment comes.)
