Ingredients
Dough
flour
190g
6.65oz
0.76cup
12.73tbsp
egg yolk
2pc
sugar
40g
1.40oz
2.68tbsp
baking powder
1tsp
butter
100g
3.50oz
0.40cup
6.70tbsp
Souffle
egg white
2pc
salt
pinch
sour cream
500g
17.50oz
2cup
33.50tbsp
sugar
110g
3.85oz
0.44cup
7.37tbsp
cornstarch
40g
1.40oz
2.68tbsp
Additionally
pitted cherries
200g
7oz
0.80cup
13.40tbsp
Method
Dough
- Rub the flour with butter.
- Beat the yolks with sugar with a whisk; mix everything.
- Adding baking powder, knead quickly.
- Divide into two parts, and put in the freezer for 30 minutes.
Souffle
- Beat the egg whites with salt. Gradually add sugar, and keep whipping until stiff peaks.
- Gently stir in the room temperature sour cream with cornstarch.
Assembly and baking
- Grate 2/3 of the dough on a coarse grater into a mold with a diameter of 20-22-24cm (the smaller the diameter, the higher the pie will be and the longer it will bake). Spread evenly, forming a small rim.
- Pour in the sour cream mass.
- Spread pitted cherries over the mass.
- Grate 1/3 of the dough on top.
- Sprinkle with spices and sugar (to taste). You can use almond petals if desired.
- Bake the pie in the oven preheated to 356F (180C) for an hour, until golden brown.
- Remove the finished pie from the oven, cool, and refrigerate overnight.
* At first, the filling rises strongly in the oven, after cooling it may settle slightly. It's ok.
