- a little creamy oil for lubrication form;
- 500 g cherries or sweet cherry, drain, apricots or peaches without stones;
- 125 g of wheat flour (you can take part of the almond flour);
- ½ h. L. baking powder;
- a pinch of salt;
- 2 large eggs;
- 50 g of sugar;
- 300 ml of milk 2-3% or 250 ml of milk + 50 ml of culinary cream 10%;
- ½ h. L. vanilla essence or vanilla sugar;
- For sinking some sugar powder with vanilla.
Lubricate with cream oil refractory shape or portion molds. Wash the berries or fruits, slightly dry, free from the bones. Large peaches or apricots cut into slices and lay out on the bottom of the blurred form. Then neatly a wedge (not a mixer!) Beat the milk (or a mixture of milk and low-fat cream), yolks and vanilla essence. Milk with eggs gradually pour into a bowl with flour and mix thoroughly. Separately beat the proteins, gradually adding sugar. Gently lay out whipped proteins in a bowl with the resulting mixture, stirring the spoon from top to bottom.
Pour the dough into the form with fruit (do not pour to the end, leave the place to rose the dough when baking). At this stage, my French girlfriend adds more pieces of butter, but I abstain from such an antidietic reception.
Bake at 180 degrees until readiness: the dough should rise and be covered with a golden crust. Baking time - from 25 to 40 minutes. Depending on the size of the form.
A ready dessert Sprinkle with powdered sugar when the dough is cool, it will fall a little, do not be scared, you did everything right, and it should be.
You can apply warm, decorated with fresh fruits, jam or with ice cream ball.
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