INGREDIENTS
400 g of cherries
140 g of flour 00
A teaspoon of powdered yeast
1 egg
50 g of sugar
80 g of butter
4 tablespoons of milk
salt
For coverage
25 g of flour 00
25 g of sugar
25 g of cold butter
PREPARATION OF THE RECIPE
I melt the butter and let it cool. Remove the cherries and wrap them on the kitchen paper to dry them, then remove the peduncles and pumice with the appropriate tool. I sift the flour with yeast and a pinch of salt.
I broke the egg in a bowl, mixed with sugar, and moistened for a few minutes with the electric whip until it had a swollen and clear compound. Continuing to beat, I mix the melted butter and the milk and after a few minutes add the flour and mix it gently, with a downward movement, with a soft spatula.
I poke and dab a baking tin and cover the bottom with a paperforce disk. I distribute the compound by leveling the surface with the back of a spoon, then covering it with cherries by placing them close to each other, with concentric circles. Gently press the cherries with their open hand to make them slightly sink into the dough.
Turn the oven to 170 °. For cover, mix the flour and sugar into a plate, then combine the butter nuts and work with the tip of the fingers to get very small crumbs sprinkle on the surface of the cake. I pass the pie in the oven and cook for 35 minutes.
After cooking, wait a few minutes before pulling on the cake and let it cool on a grid.
Et Voilà!
