/ Inverted Cherry Pie

Inverted Cherry Pie

  • Unsalted butter - 3/4 Cups
  • Dark brown sugar - 1/4 Glass
  • Balsamic vinegar - 2 teaspoons
  • Cherries or cherries - 3 Cups
  • Flour - 1 1/4 Cups
  • Yellow corn flour - 1/4 Glass
  • Baking powder - 2 teaspoons
  • Salt - 1/4 teaspoons
  • Sugar - 1 glass
  • Eggs - 2 pieces
  • Vanilla extract - 3/4 teaspoons
  • Whole milk - 1/2 cup
  • Tartar - 1/4 Teaspoons

1. Heat oven to 175 degrees with stand in the center. Clear the cherries from the bones. Mix 1/4 cup of butter with brown sugar and balsamic vinegar in a deep frying pan. Cook over medium heat until butter melts and sugar dissolves, about 2 minutes. Increase the fire to high, add the cherry and bring to a boil. Remove from heat. 2. Mix in a medium bowl flour, corn flour, baking powder and salt. Using an electric mixer, whip 1/2 cup of butter in a large bowl. Add sugar, whisk for about 3 minutes. Add the egg yolks and vanilla extract, beaten. Add the flour mixture alternately with milk, in 2 sets. In a separate bowl, whip the proteins into a foam. Add the tartar and whisk. Using a rubber spatula, add 1/4 of the protein in the dough, mix. Gradually add the remaining proteins. 3. Put the dough on the cherries in a frying pan, level with a spatula. Bake the cake until golden brown, about 45 minutes. Leave to cool in a frying pan for 5 minutes. 4. Turn the cake over a large serving dish stuffing up. Allow to cool completely for at least 45 minutes. Slice the cake into slices and serve slightly warm or at room temperature.

Servings: 8

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