Klafuti with cherry and cottage cheese

What is klafuti with a cherry? The recipe for this French pie is currently known in several versions. Classic means that the berries are not cleaned from the bones. But since this is not entirely safe, you can act on your own.

Cherry Clafuti

The berries in this pie must be buried in a sweet pancake batter. Its name comes from the French verb clafir, which means "fill". As a filling, you can take not only cherries, but also apricots, plum, strawberries or plums. Fruits should be moderately juicy, but not too much. After all, in a test for klafuti with cherries, and so contains enough liquid, and juice can prevent the pie from achieving the desired consistency. The presence of ossicles in the original version of the recipe is due to the fact that they add an extra flavor. And he is important in this pie - in fact because of the large number of eggs, the dough can have an "omelet" flavor. To kill it, it is recommended that when cooking klafuti with cherries do not extract stones, or flavor the product with alcohol (liqueur, cognac) and spices (vanilla, cinnamon, cardamom). A large shape will require four eggs, 125 grams of sugar, a pinch of salt, eighty grams of flour (you no longer need to put it, even if you are confused by the liquid consistency of the dough!), Half a liter of milk, butter to lubricate the mold. Cherries need to take four hundred grams with bones and a little more if you are going to remove the bones. Put the fruit in a greased form. Beat eggs with sugar, add flour and milk, pour into the cherry. Top with butter pieces. Keep in the oven for thirty-five minutes, then check the readiness with a toothpick. Consistency of clafuti with cherries is somewhat similar to the consistency of the casserole. If you reduce the amount of milk and add flour (or ground almonds), then the cake will become more like a biscuit.

Klafuti with cherry and cottage cheese

This version of the pie suggests a much denser dough. In part, it becomes so because of the curd mass, and partly because of the presence of yeast. For four glasses of flour, take four tablespoons of margarine, two tablespoons of sugar, an egg, a little salt and a glass of milk (water). You can take one bag of dry yeast, and you can quarter a fresh squeeze. For the filling you need a bundle of cottage cheese, an egg, a half cup of sugar, a spoonful of flour or starch, vanilla, salt and half a kilogram of cherries without pits. Activate the yeast in warm milk, add all the dry ingredients and melted margarine. Cover the dough and let it come for two and a half hours. Prepare the filling by wiping the cottage cheese through a sieve, adding sugar, vanilla and starch. Mix it with a cherry, peeled and slightly squeezed from the juice. Try not to push hard enough to preserve the integrity of the fruit component. You can make a two-layer stuffing. To do this, do not mix cherry with cottage cheese beforehand, but lay them in layers. From the approaching test, form the basis for the pie. You can decorate the borders with pigtails. Put the filling and bake for fifty minutes.