Clafoutis

ChezTeddy in the hands of HoneyBear.

Preparation: You'll need: A shallow large ceramic dish (diameter approx. 28 cm) for the oven A large bowl
Ingredients (for 6 servings) 750 g cherries in a jar (morello cherries) 100 g flour 100 g sugar 2 eggs 250 mL 1 tsp vanilla sugar 1 pinch salt 2 Tbsp. cherry brandy or rum (approx. 40% alcohol) Icing sugar Whipped cream 200 ml whipping cream and 12 g icing sugar Place whipping cream and whisk attachment of food processor in freezer for 10 minutes before preparing. Place whipping cream and icing sugar together in bowl. First let the cream stir on low speed, after 1 minute, turn to highest speed to whip until stiff (takes a few minutes). Do not let it beat too long, just until the desired consistency is reached!
Preparation Preheat the oven to 210℃. Drain the cherries from the jar through a sieve (you could also do something with the water, so maybe catch it in a container). In a large bowl, put 100 g flour through a flour sieve. Add 100 g sugar, 2 eggs and a little of the milk. Mix everything well. Then, in a few stages, while stirring, add the rest of the milk. add the rest of the milk. Mix until a smooth homogeneous dough. Then add 1 tsp. vanilla sugar, 1 pinch of salt and 2 Tbsp. rum. Mix again. Grease the oven dish completely (base and sides). Pour in the batter, then spread the whole cherries evenly. Attention: The idea is that the dough is only so high in the mould that the cherries still stick out of the dough a little bit! But do not pour the pastry over the cherries they should not be covered. Place in the preheated oven (middle shelf). Bake for 10 minutes at 210℃, then go down to 180℃ and bake for another 20 minutes (in the meantime you can make the whipped cream). After baking, sprinkle generously with icing sugar and cool. It is best eaten while still slightly warm with whipped cream.