Annelis tart recipe with cherries

Annelis tart recipe with cherries

Zutate – Ingredients

F’r d’r Teig – for the test:

  • 100 gr butter – 100 gr butter
  • 100 g Zucker – 100 g sugar
  • 100 gr mahla – 100 gr flour
  • 1 Kàffeeleffel Bàckpùlver – a teaspoon of baking powder
  • 2 Ayer – 2 eggs
  • 1 Priis Saltz – a pinch of salt

F’r d’Pudding Schicht – for the pudding:

  • 375 ml Milic
  • 2 Sùppeleffel Zùcker – 2 tablespoons of sugar
  • 1 Packel Vànillepuddingpùlver – 1 pack of vanilla pudding powder
  • 2 Glaser Schmand (shuyuri Krem)

F’r d’r Belag:

  • 1 large Glàs Kirsche – a large glass of cherries
  • 1 liter halver kirschesaft – 500 ml grape juice
  • 2 packs of ice cream, roti

Vorbereitung – Preparation

Weiche Butter und Zucker verrehren. Die Eier güett mìsche. Mahl ùn Bàchpùlver mìschen und zàmmerehre.

D’r Thayg as Springform. Dann im vorgeheizte Ofe 10–15 min. bi 200 °C von Owe ùn Ùnte bàchen. Stäbchenprob chews.

In d’r Zwischenzitt d’r Pudding kochen. Dodef’r nùmme 375 ml Mìlich und 2 Sùppeleffele Zùcker verwande. In de noch warm pudding d’r Schmànd inrehre.

Noch’m Bàche d’r Küeche in der Springform lonn ùn de warm pudding ùff de noch warm Bode schìtte.

Derno die abgetropfti Kirsche druff verteile. D’r hàlwe Liter Kirschesàft mit 2 Päckele Gùss ùffkoche ùn ùff die Kirsche verteile.

In d’r Form àlles kàlt lonn ware, s’ìsch besser wann m’r’s àm nachste Dàà ìsst.

In French :

Mix soft butter and sugar.

Mix the eggs well.

Mix flour and baking powder and add them. Pour the batter into a springform pan (do not use silicone).

Then bake in a preheated oven for 10-15 minutes at 200°C (top and bottom heating). Do the chopstick test – every oven cooks differently…

Meanwhile, prepare the pudding. To do this, use only 375 ml of milk and 2 tablespoons of sugar. Add two cups of fresh cream to the still hot pudding. After baking, leave the cake in a springform pan and pour the hot pudding over the still-warm base. Then arrange dried cherries on top.

Boil 1/2 liter of cherry juice with 2 packets of glaze and spread over the cherries. Let the cake cool down in the tin. The cherry pie is not very good until the next day.

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