Clafoutis

A great cake recipe for any occasion:

This is the elegant French cousin of the more rustic cherry michel: Here, the basis is a fluffy sponge cake, but instead of flour, it is mixed with breadcrumbs and ground almond kernels. Originally, however, also in France, a rather simple pancake batter was used, which was kept a little thicker than usual.

Wet the bread crumbs and almond kernels with white wine and cherry brandy and infuse. In the meantime, beat butter, sugar and egg yolks with a mixer until light and creamy. Fold in the breadcrumbs and almond kernels, and finally the stoned cherries. Only now fold in the stiffly beaten egg whites (while beating, first add a dash of salt!).

Pour the mixture into an ovenproof dish that has been buttered and sprinkled with breadcrumbs. Bake at 200 °C for about 45 minutes.

Tip: The clafoutis tastes best lukewarm, and a generous dollop of stiffly whipped cream should be added here! Drink: For this French variant there is of course also the matching wine: Beaujolais.

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