Cherry clafoutis

Name: Cherry clafoutis
Cook time: 30 min
Total time: 100 min
Yield: 8
Cuisine: French
Ingredients: 6 el fine cristalsugar; 500 g cherries; 1 lemon; 1 vanilla bean; 3 medium sized egg; 55 g almond shavings; 75 g wheat flour; 1 mespoint salt; 200 ml Full Milk; 250 ml fresh cream

Cherry clafoutis of flour, egg, sugar, vanilla bean, whipped cream, milk and almond shavings.

Ingredients

Kitchen Stuff

1 cherry stoner
1 round baking dish (Ø 26 cm)
1 food processor

Directions

Preheat the oven to 190 ° C.
Grease the baking dish and sprinkle the baking dish with the sugar. Wash the cherries and remove them with the cherry stoner.
Sprinkle with the sugar and allow to withdraw. Clean the lemon and grate the yellow skin of the lemon.
Halve the vanilla pod in the length and scrape out the marrow with a sharp knife. Beat the eggs.
Grind the almond in the food processor and mix with the lemon zest, the flour, the salt and the sugar in a bowl.
Make a well in the middle, pour the eggs in and smooth with a whisk. First beat the milk and then the whipped cream through it.
Add the vanilla juice. Pour the batter into the baking dish and spread the cherries over it.
Bake in the middle of the oven in approx. 40 minutes until tender and golden brown. Leave to cool for at least 30 minutes. Sprinkle the sugar over the clafoutis. Serve lukewarm.