Traditional recipes

Clafoutis dessert with cherries

Clafoutis dessert with cherries

A cake that appeared in the homeland of refined pastry, more precisely in the Limousin region, famous for its countless cherry orchards. This is why, for traditionalists, this cake must be made with cherries, but the most inventive pastry chefs also make it with: cherries, blueberries, blackberries, grapes, apples, or pears ...
If at the beginning, this cake, like a large pancake with fruit, was found mainly on provincial tables, now it is found in the menus of all pastries, even those with famous names.
I also want to mention the fact that in the original recipe, the cherries in the cake were pitted, because they gave the dough that was in the oven a special flavor. However, the famous chefs no longer mention this, because everyone agreed that it is not good (nor pleasant) to find kernels in the cake ...
I found the original recipe a few years ago and prepared this cake several times, with the "amendments" that I brought, over time, according to my tastes. I tried to replace, as in good recipes, the taste of the seeds with cherry liqueur (kirsh) or cognac in which I let the fruit soak even more recently, I added dough growth agents, because I think it's better . I also used almond essence as a flavor, for the taste of the stone.
And the result of these culinary experiences seemed encouraging to me ...
The cake can be made with fresh cherries / cherries, preserved with aspirin, or from compote.
The ingredients below are for a medium tray with a diameter of 20 cm.

  • 250 grams of cherries preserved with aspirin
  • 75 grams of caster sugar
  • 2 tablespoons cherry (brandy)
  • 25 grams of butter
  • 75 grams of white flour
  • 2 eggs
  • 1 sachet of vanilla
  • 100 ml of sweet milk
  • 1/2 teaspoon almond essence
  • grated lemon peel
  • 1 knife tip of baking powder
  • 1 knife tip of baking soda
  • 1 pinch of salt
  • butter to grease the baking tray
  • 1 tablespoon powdered sugar (for decoration)

Servings: 1

Preparation time: less than 60 minutes

RECIPE PREPARATION Dessert clafoutis with cherries:

The cherries are taken out of the jar, drained of syrup and kept for an hour in kirsch (cherry) or brandy. If you use fresh cherries, you must remove the seeds first, after which you will keep them in the same way in cherry liqueur or brandy. In the latter case, you will have to sprinkle sugar over the fruit, after you put them in the tray.

Grease the baking tray with butter and distribute the cherries soaked in cherries evenly over it, over the entire surface.

Mix the flour with: salt, baking powder and baking soda, add sugar and vanilla, then eggs and butter, and finally the milk, little by little, mixing constantly, so as not to form lumps. The result is a liquid dough of the same consistency as pancakes. Add the almond essence and grated lemon peel, mix for homogenization and pour into the pan over the cherries.

Put the tray in the preheated oven, over medium heat and when the dough is nicely browned, take it out of the oven. The cake is powdered with powdered sugar and served warm.

Tips sites

1

Remove the seeds from the cherries / cherries and keep them in the cherry / brandy liqueur for one hour.

2

If you use fresh cherries, you will need to sprinkle them with caster sugar (possibly brown) after you put them in the pan, as they may not be sweet enough, but too sour.

3

Although in some recipes it is written that the juice left from the maceration is added to the tray, it seems to me that this way the dough becomes too thin and the cake will be harder to bake. I noticed that the cherries / cherries retain enough alcohol to macerate anyway.

4

Thanks to the growth agents (in small quantities), the cake is fluffier and better.

5

The cake can be served warm.


Similar recipes:

Cherry sherbet

Cherry sherbet recipe made with fresh fruit, sugar and lemon juice

Cherry cream with red wine

Cherry cream recipe with red wine, almond milk and ground almonds, flavored with ginger and cinnamon

White chocolate cake and cherry jam

White chocolate cake and cherry jam - "Fantasy in white", prepared from dough with a spoonful of cocoa and delicious cream


Cake "Fantasy with cherries" - a dessert that can compete with the famous cakes prepared in the most expensive restaurants!

We present you a super delicious cake recipe. The perfect combination of sour cherry and chocolate turns this dessert into a real pleasure for the taste buds.

This cake is also very attractive, especially after you cut it into portions. It can easily compete with cakes prepared in the most famous restaurants or pastry shops. Enjoy your loved ones with a dessert that conquers from the first.

Ingredients for sponge cake

- 1 tablespoon of hot water

Ingredients for pudding cream

- 1 packet of boiled cream (or pudding)

Ingredients for cherry jelly

- 2 cans of pitted cherries

- 750 ml of cherry juice with water

- 2 packets of cherry jelly

Ingredients for decoration

- 100 g of dark chocolate

- 50 g of grated dark chocolate

Method of preparation

1. Line a 25 x 35 cm baking sheet with baking paper.

2. Separate the egg whites from the yolks.

3. Beat the egg whites with the salt until you get a foam with stable tips.

4. Beat the yolks with the oil and water.

5. Gradually add the sugar to the egg white foam, then the yolk mixture. Mix with flour, baking powder and poppy seeds. Mix carefully, without putting too much effort, using a spatula.

6. Pour the dough into the baking tin. Bake the sponge cake in the preheated oven at 180 ° C for 35 minutes.

7. Prepare the pudding cream: pour 250 ml of milk into a saucepan. Add 1 packet of pudding powder (40 g). Stir.

8. Boil the remaining milk. Mix hot boiled milk with the previously prepared pudding mixture. Use a phone.

9. Put the mixture on the fire and stir continuously until the pudding thickens. Pour the cream into a bowl and cover with cling film. Allow to cool.

10. Drain the juice from the canned cherries. Add water to the cherry juice so that you get 750 ml of liquid. Bring to the boil.

11. Dissolve the jelly granules in the boiled juice. Add the cherries and stir periodically so that the jelly does not stick.

12. Beat the pudding cream, gradually adding the soft butter.

13. Cut the sponge cake in half lengthwise.

14. Grease the first part of the sponge cake with the pudding cream, then with a little cherry jelly. Cover the jelly with the second part of the sponge cake.

15. Bring the cream to a boil. When it starts to boil, add the finely chopped chocolate to the cream. Mix until you get a homogeneous mass. Allow to cool.

16. Cover the cake with chocolate icing and refrigerate overnight.


How to prepare clafoutis

Adapted from Larousse Gastronomique, this version of clafoutis uses more flour for the dough, making it denser. When preparing dessert, it is important to use boiled milk, in this way the milk protein is deactivated and allowing clafoutis to grow. The recipe is usually prepared with stony cherries or cherries.

ingredients (for 4 servings)

Preparation time: 35 minutes

Method of preparation

Photo: Anastasiya Kolyaskina

1 Beat the eggs with half the amount of powdered sugar, add the milk and then the flour, adding a pinch of salt.

2 Preheat the oven to 180 degrees and grease the pan in which you are going to put the dough. Put the dough in the bowl, add the cherries and leave it in the oven for 35-40 minutes.

3 After removing it from the oven, sprinkle the remaining powdered sugar.


  • 500 g of berries
  • 4 eggs
  • 100g of sugar
  • 125 g of flour
  • 250 ml of milk
  • 1 pinch of salt
  • a vanilla essence
  • 10 g butter
  • pesmet.

Grease a round tray with high edges with butter and sprinkle with breadcrumbs. Wash the fruits and place them in the tray. If they are large fruits, cut them into cubes. As the name suggests, we will make a dough similar to the composition of pancakes, mixing in a bowl eggs, sugar, flour, milk, salt and vanilla essence, until smooth. Pour the mixture over the fruit in the pan.


Clafoutis with cherries

Clafoutis it is a quick dessert, easy to make and very delicious. Originally from the French region of Limousin, the Clafoutis cake was originally made with only whole cherries and was considered the food of French peasants. Over time, this type of cake has undergone changes, being cooked with any type of fruit. Now, it is a fine and sophisticated dessert and can be found in many French restaurants.

I preferred to make this dessert with cherries, because I love the sour taste it gives to the cake. The French used to use the fruits with seeds, to highlight the taste of their almonds. Because it is difficult to serve this way, I preferred to remove the seeds and add a teaspoon of almond essence.

For this fine dessert, with the consistency of a pudding, I used a 32 cm tray.

Ingredient:

  • 750 grams of pitted cherries
  • 45 grams of melted and cooled butter + a cube of butter to grease
  • 6 eggs
  • 360 ml milk
  • 150 grams of white flour
  • 150 grams of sugar
  • a pinch of salt
  • an lgt almond essence
  • a lgt vanilla extract or half a vanilla bean

For powdering:

We start by greasing a round tray well with butter, then cover the bottom of the tray with 2 tablespoons of sugar. Add the pitted cherries and place them well on the bottom of the tray, without overlapping them.

Beat the eggs well with the salt powder and the rest of the sugar. Add the sifted flour and mix vigorously. It's time to add the milk, the almond essence and the vanilla extract. When the composition is homogeneous, add the melted and cooled butter.

The resulting dough should flow like pancakes. Put it over the cherries and put the tray in the preheated oven at 180 degrees C, for about 50 minutes or until it hardens well.

When it has cooled, powder it abundantly with powdered sugar.

I used homemade vanilla sugar, so it has a darker color.


Fluffy cake with cherries or cocoa and cocoa

Fluffy cake with cherries or cocoa and cocoa. The recipe for cherry and cocoa cake without baking powder or baking soda. Sponge cake with oil, cherries or cocoa and cocoa in which the fruit remains on the surface (do not immerse in the dough). Simple cake with cherries and cocoa. How to make a simple cake with seasonal fruits: cherries, sour cherries, apricots, peaches, strawberries, etc.

Today I picked some of the cherries from the garden and I had to make a fluffy cake with cherries and cocoa, especially since I had to keep my promise. Iuliu Jalgocyz, my zumba and U-Sticks instructor, told me that he is very fond of a cherry cake, seeing the pictures I keep posting. For example with the most simple cherry pie & # 8211 recipe here.

Because he is a very nice guy and the zumba classes are very nice and comforting, I thought I would take advantage of a sports event organized in Arad and participate, together with him and other Savori Urbane fans, in a zumba demonstration. On this occasion I also prepared a large box of cake with cherries and cocoa.

I didn't think I would be able to do zumba on Latin music (because I don't like it), but, thanks to Iuliu, I already have over 3 months of zumba and good cheer. Although I would prefer to do sports on rock music (I don't know if anyone does it but amateurs' opinion) zumba is still a comforting sport and I admit that I feel great after every session.

Nice event, with nice people and a sweet surprise to match. I recommend zumba and U-Sticks classes with Iuliu to the people of Arad! If I knew how cool it was, I'd be going for a long time.

These quantities result in a fluffy cake with cherries or cherries and cocoa baked in a 30 x 40 cm tray.


A very quick and incredibly tasty tart recipe! Hurry up and try it while there are cherries!

We present you a recipe for clafoutis with cherries. This is probably the simplest and fastest way to get a classic French dessert. It is a cake that is prepared from the simplest and most accessible ingredients, always present in any kitchen. It helps every time you don't have enough time to prepare a dessert. Likewise, the cake can be prepared with raspberries, apricots or blueberries.

ingredients

Method of preparation

1. Wash the cherries and remove the seeds.

2. Arrange the cherries in a baking dish, greased with butter and sprinkled with sugar.

3. Mix all the ingredients for the dough, using a mixer on medium speed. Get a homogeneous mass.

4. Put the dessert in the preheated oven at 180 ° C for 40-45 minutes, until golden brown.


Guguţă's Hat or Guguţă's Cuşma - recipe

Ingredients pancake sheets

  • 1.5 tablespoons of flour for each pancake sheet you want to make
  • 1 or
  • Carbonated mineral water (depending on the amount of flour)
  • 1 tablespoon oil

Method of preparation
In a bowl, mix the ingredients. Let the mixture rest for about 20 minutes. Then in a dry pan, greased with oil and wiped with a napkin, make the pancakes one by one.

Filling ingredients

  • Seedless cherries (may be fresh, stewed or frozen)
  • Lightly sweetened cream
  • Pod vanilla or vanilla extract.

How to prepare dessert
Put cherries in each pancake. Put the cream on the first layer of the pyramid, then another layer of pancakes and another layer of cream. The operation continues until you assemble them all. Store for a few hours in the refrigerator. Optionally, you can also grate the chocolate over the pancake cake. Good appetite!