Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Cherries
Dough
Filling
Serving
How it's done
Cherries
Pit the cherries.
Dough
Mix the butter and the remaining ingredients with a little salt in a bowl. Separate the egg yolk from the white. Place the egg white in the fridge. Stir the egg yolk into the dough and continue to stir until the mixture is lighter in colour.
Mix the flour with the baking powder, add to the remaining dough and combine to form a firm dough.
Halve the dough and place half of the dough in the fridge for the crumble.
Spread the remaining section over the prepared tin base, press down firmly. Arrange the cherries on the dough.
Filling
Rinse the lemon in hot water, grate the zest and squeeze out 3 tbsp of juice.
Combine the reserved egg white, lemon zest and juice with the crème fraîche and all the ingredients up to and including salt and divide over the cherries.
Baking
Using your hands, roughly crumble the chilled dough and scatter over the filling.
Bake for approx. 70 mins. in the lower half of an oven preheated to 180°C. Remove and allow to cool in the tin.
Serving
Carefully remove the cake from the tin and dust with icing sugar.
How-tos
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