A very simple, aromatic and delicious cake for homemade tea drinking. I would call it "Charlotte with cherry", but the dough here is not as dry as in a regular charlotte, but more oily and moist. Almond petals perfectly complement baked goods. You can use both frozen cherries and fresh ones.
Viennese cherry pie is often served with whipped cream or a scoop of vanilla ice cream.
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Ingredients:
Butter - 180 grams
Chicken eggs - 4 pcs.
Sugar - 150 grams
Vanilla sugar - 10 grams
Wheat flour - 200 grams
Baking dough - 1.5 tsp l
Pitted cherries - 350 grams
Almond petals - 30 grams
Vegetable oil for lubricating the mold - 1 tsp
Step by step recipe:
Prepare all the ingredients you need. Take high-quality and fresh butter with a fat content of at least 82.5%. I do not recommend substituting margarine for this cake. I used frozen cherries.
Beat soft butter at room temperature with a mixer along with granulated sugar and vanilla sugar until fluffy.
Beat eggs one at a time, whisking the mixture thoroughly after each. You should get a fluffy egg-creamy mass.
Sift flour and baking powder next and stir gently with a spatula.
Place the dough in a 24-26 cm diameter baking dish with low sides. It must be pre-lubricated with vegetable oil.
Defrost the cherries in advance and fold them onto a sieve to drain all excess juice. Place the berries on top of the dough, pressing slightly.
Sprinkle the cherries on top with almond petals, which can be replaced with small pieces of skinless almonds.
Place the pie blank in a preheated oven to 180 degrees for 45-50 minutes. Check the readiness with a wooden toothpick; it should come out of the baking completely dry.
Cool the finished Viennese cherry pie in the tin. Then remove, cut and serve.
Bon Appetit!
Despite the rather high calorie content of the Viennese pie, it is very popular and in demand. It is often served in a cafe or baked at home for a home or holiday feast. The inside of the crumb turns out to be very tender, weightless and soft. It is important not to hammer the dough with flour during kneading, then its structure will not be spoiled. And with the addition of cherries - it's just a holiday! A very good combination! But I think you can move away from the original and replace the cherries, for example, with plums or peaches, or cherries. However, you can experiment!
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