The recipe that we are going to prepare this time is a traditional French cake called clafoutis, although sometimes we can also find it written as clafouti. It can be made from many fruits such as apple, pear or peach, but this time we will prepare the original recipe for cherry clafoutis.
To make it we will use a liquid dough very similar to the one we use for crepes, with which we will bathe the cherries. This peculiar cake, originally from a French town called Limousin, is sophisticated and delicious. Although you can make it with the pitted cherries, it’s best to leave it out to make it easier to eat and to prevent choking. Do you have everything to prepare it? Let’s go step by step and discover how to make cherry clafoutis.
Ingredients to make Cherry Clafoutis:
- 3 eggs
- 100 kilograms of common flour
- 1 branch of vanilla
- 2 jars of natural or canned cherries
- 3 tablespoons liquid stevia or other sweetener
- 1 glass of semi-skimmed milk
- 2 tablespoons of icing sugar for dusting
- 1 piece of butter to grease the mold
How to make Cherry Clafoutis:
- Beat the eggs in a mixing glass or by hand. When they are already very foamy, introduce the rest of the ingredients.
- Prepare the measure of sugar that you are going to use and, meanwhile, open a vanilla pod. With great care, she sees dragging a tip to extract its interior and mix it in the glass with the eggs.
- Add the sweetener of your preference, as well as the flour. Go beating.
- The mixture will be quite runny, but that’s the idea, so don’t worry. Pour the milk and continue to integrate everything into the containers
- Spread the butter all over the surface of a baking pan to make it easier to unmold. Preheat the oven to 200ºC up and down. Pour the mixture into the mold. The clafoutis mixture should be liquid, similar to a custard.
- Tip: You can also use oil instead of butter. It is better to choose the narrow mold, since the clafoutis is thin and should not rise.
- If you are using cherries in syrup, strain their juice and put them in the mold with the previously prepared cream.
- If you are using natural cherries, skip this step and just place them in the pan. Take tothe oven and let it cook for 35 minutes.
- Lower the degrees to 180 ºC and introduce the cake at half height.
- Once the cooking time is over, prick the clafoutis tart with a toothpick to check if it is curdled. If so, take it out and wait for it to cool down a bit to unmold.
- Dust the cherry clafoutis with icing sugar and voilà, it will turn out great
