Ingredients
For 1 cake tin 26 cm Ø
For the pastry
200g
AP Flour
100g
Butter, softened
1
Egg(s)
2tbsp
Powdered sugar
Salt
2tbsp
Lemon juice
g
Butter, for the baking tin
For the filling
250g
QimiQ Classic, room temperature
4
Egg yolk(s)
100g
Sugar
4
Egg white(s)
50g
Sugar
80g
AP Flour
20g
Corn starch
Cinnamon, ground
500g
Morello cherries, tinned and drained
10
Lady fingers, crumbled
Powdered sugar, to dust
Preparation
- Preheat an oven to 360 °F (conventional oven).
- For the pastry: knead the ingredients together to form a smooth pastry. Wrap in cling film and chill for approx. 30 minutes.
- Roll out the dough and use to line the bottom and at least 3 cm high sides of a greased cake tin.
- For the filling: whisk the unchilled QimiQ Classic smooth. Add the egg yolks and sugar and whisk until fluffy with a mixer.
- Whisk the egg whites and sugar stiff. Mix the flour, corn starch and cinnamon together. Fold the egg white mixture alternately with the flour mixture into the QimiQ.
- Add the crumbs to the cherries and mix well. Spread onto the pastry base and cover with the filling.
- Bake in the hot oven for approx. 50 minutes (cover with tin foil to prevent burning if necessary).
- Dust with powdered sugar to serve.
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