Ingredients
- 2 eggs
- 1 pinch salt
- 50 g sugar
- 1 package vanilla sugar
- 100 g flour
- 1 ts baking powder
- 250 ml milk
- 175 g drained sour cherries (preserved)
- powdered sugar for dusting
Preparation
1. Beat the eggs with salt until foamy. Stir in the sugar and vanilla sugar and continue to beat until the mix becomes light. Mix the flour with baking powder and alternately add in the milk. Stir everything to a smooth dough and allow to rest for around 15 minutes.
2. Cut out a circle of baking paper with a diameter of 28 cm with the help of a 24 cm lid.
3. Place the pot on the Navigenio and heat on level 6 until the roasting window is reached, place pot in the upturned lid. Place the baking paper in the pot and spread the dough and drained cherries over it.
4. Place the Navigenio overhead and switch to low level, bake for approx. 10 minutes until pale brown.
5. Allow the clafoutis to cool for around 5 minutes, take it out and serve warm, dusted with powdered sugar.
This recipe has been tested and approved by AMC.
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