Vienna Cherry Pie

Vienna Cherry Pie

Viennese cake - shaped name for all cherry pie on air biscuit dough. In his classic design, this dessert is quite minimalist: white cake , berries, a little almond petals, but no one bothers to go on and a variety of delicacies in his own way. Today we will prepare a Viennese cake with cherries.

Vienna Cherry Pie - Recipe

Ingredients:

  • cherries (pitted) - 480 g;
  • Vanilla yogurt - 155 ml;
  • Eggs - 3 pcs .;
  • sugar - 180 g;
  • sunflower or rapeseed oil - 290 ml;
  • flour - 425 g;
  • disintegrant - 7 g;
  • almond petals - '45

preparation

This cake is prepared so quickly that for a while until the oven heats up to 175 degrees, you may well have time to make the dough. As for the usual sponge cake, whisk the eggs, vanilla and sugar in a white air mass. To her pour the yogurt and butter, stir again.

Putting flour with baking powder, pour a dry mixture to the liquid ingredients. The resulting dough is poured into a 20-cm form and complete the stoned cherries.

Vienna Cherry Pie preparing about an hour, but after 30 minutes of baking the surface must be sprinkled with almond petals.

Viennese chocolate cherry pie - recipe

Ingredients:

  • cherries (pitted) - 480 g;
  • almond flour - 85 g;
  • Wheat flour - 115 g;
  • Cocoa powder - 45 g;
  • Eggs - 3 pcs .;
  • honey or syrup - 130 g;
  • vegetable oil - 55 ml;
  • dark chocolate - 140 g;
  • milk - 100 ml.

preparation

Mix the dry components together. Egg yolks, whisk with syrup and butter, carefully pour into a mixture of milk and melted chocolate. Connect the liquid with the dry ingredients and dough enter into the finished foam of egg whites. Pour the batter into the pan and sprinkle with cherries. The cake should spend 40 minutes in a preheated 175 degree oven.

Vienna Cherry Pie can be made in multivarka, cook it should be an hour on the "baking".

Vienna Cherry Pie

Recipe Viennese cake with cherries and cream cheese

Ingredients:

  • shortcrust pastry - 320 g;
  • cottage cheese - 85 g;
  • cream cheese - 85 g;
  • honey - 70 g;
  • cherry - 340 g;
  • almond petals - 40 g

preparation

Roll out the dough and place it in the framework of the selected shape, and then bake at 190 degrees until browning. Whisk the ricotta with honey and cream cheese, the resulting mixture is spread on top of the sand cake and decorate all the halves of cherries (pitted) with almond petals. Allow the cake to cool in the refrigerator before cutting otherwise filling may spread.


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