Cherry clafoutis

Name: Cherry clafoutis
Ingredients: 2 Eggs; 1 Tante Fanny quiche and tart dough roll; 100 g Granulated sugar; 2 Sugar; 100 g Flour; 500 g Cherries; 4 Whipped cream; 175 ml Whole milk; 1 Vanilla pod; 1 Butter; 1 Beaten egg; 1 Egg yolk; Icing sugar

Cherry clafoutis, made with fresh quiche and pie dough from Tante Fanny.

Ingredients

1Tante Fanny quiche and tart dough roll

2Sugar

500gCherries

2Eggs

100gGranulated sugar

100gFlour

4Whipped cream

175mlWhole milk

1Vanilla pod

1Butter

1Beaten egg

1Egg yolk

Icing sugar

Preparation

Preheat the oven to 190°C (top and bottom heat) and prepare the dough according to the package instructions.
Roll out the dough, remove the baking paper, and place the dough in the greased tin. (Alternatively: place the dough with the included baking paper directly in the tin, so greasing is not necessary.)
Pit the cherries.
Mix the cherries with the sugar in a bowl and set aside.
Scrape the seeds from the vanilla pod.
Beat the granulated sugar, egg yolk, vanilla seeds, and eggs for 8 minutes with a hand mixer on the highest setting.
Beat in the flour one spoon at a time on medium speed.
Add the whipping cream and milk once the flour is incorporated.
Mix everything well again.
Spread the cherries over the base and pour the mixture over them.
Brush the edge of the dough with egg and bake the cake in the middle of the oven for about 25 minutes.
After cooling, sprinkle with powdered sugar.