Saturday, July 12, 2014

Hungarian Sour Cherry-Cream Pie

Heat oven to 375 degrees. Butter a 10x6-inch rectangular tart pan, or a 9-inch square or a 9-inch round cake pan and dust with bread crumbs.
In a large bowl, cream butter and half the granulated sugar until light and fluffy. Add egg yolks and continue creaming until well incorporated. Add the flour and salt, mixing well.
With clean, grease-free beaters, whip egg whites with remaining granulated sugar until stiff. Gently fold whites into cake batter.
Transfer batter to prepared pan.
Sprinkle puppy seed on the top add the cherries, almond and the wall nuts.
Bake 30 minutes. The batter will partially bubble up and cover the fruit. Cool in pan
Sprinkle with powder sugar. Cut into squares or wedges and serve.
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