January 2, 2012

Cherry Clafoutis with Vanilla Ice-Cream

There is always a constant pressure to do something spectacular on New Years Eve and often the celebrations are not that fabulous and I can even end up a bit disappointed. This year me and my boyfriend decided to stay in, just the two of us, and make an amazing dinner and buy a really nice bottle of Champagne and have a chill night. The result!? The food was amazing, my dessert was perfect, the Champagne was the best I've ever tried and we had a really good time!! 

 I made a Cherry Clafoutis for my New Years Eve dinner which is a classic French cake. It's moist, it has the perfect amount of sweetness and it's not too heavy after a 3-course meal. But hey, on the other hand, there is always room for dessert! I think we have a completely different stomach for desserts that's not connected to the food stomach at all:-)

Cherry Clafoutis

6 egg-whites
2 1/2 dl icing sugar
1 dl almond flour
1 dl wheat flour
1 tsp vanilla sugar
1 tsp baking powder
100 g butter
hand full cherries

Preheat the oven to 175 degrees C.

Melt the butter.

Whisk egg-whites and icing sugar in a bowl, with an electric mixer until white.

Put all the dry ingredients into a bowl and mix together.

Pour the egg and sugar batter into the mix of dry ingredients. Fold and blend carefully. Do not mix hard, as this will remove the air that you just whisked into the egg and sugar batter.

Add the melted butter and continue to carefully blend together.

Pour the mix into a round baking-tin, approximately 23cm in diameter. Place the cherries in the mix.

Bake the cake for 20-25 minutes until golden. Serve with ice-cream or whipped cream.


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XOXO Johanna