Cuisine: Russian
Difficulty: Not Evaluated
Flavors:
HOW TO COOK
Make the dough, knead first mixer on low, then on high speed.Put it on the table and continue to knead. A little cool. 2/3 of the dough, roll and place on the bottom of the split form, greased.Pierce the dough with a fork and bake in the oven heated to 220 to 230 degrees, 10 to 12 minutes. Refrigerate
the cake. Of the remaining dough around the rim make shortcake 2 cm. Cherries wash, posushite, remove seeds and mix with sugar. Leave until a juice, bring to a boil and let the juice drain. When the berries and juice to cool down, measure 250 ml of juice, if necessary by adding water. Starch mixed with 4 tablespoons juice, and the remaining juice to a boil, remove from heat and enter the starch.Little cook, add the cherries and cool. Put the filling on the cake.Mix the ingredients for the crumbs, knead with a mixer. Put the crumbs evenly over the filling and bake in the oven for 40 minutes
INGREDIENTS
For the dough: 150 g flour, 100 g of sugar, baking powder pinch, 1 package of vanilla sugar, 1 pinch salt, 1 egg, 100 g soft butter or margarine.
For crumbs: 150 g flour, 100 g sugar, 1 packet of vanilla sugar 100 g soft oil.
Filling: 1 kg of cherries, 100 g of sugar, 20 g of starch.
