Juicy cherry pie with IBIS Mini Chinois with cream filling
Difficulty:
Preparation time: 15 minutes
Serving size: 12 pieces
Ingredients
- 1 packet IBIS Mini Chinois with cream filling
- 200 g cherries
- 4 eggs (size M)
- 80 g sugar
- 1 packet vanilla sugar
- 1 pinch of salt
- 150 g natural yoghurt
- 150 ml milk
- 80 g flour
- 1 tsp baking powder
- Also:
- 1 loaf tin approx. 25 x 11 cm
- butter for the tin
- Icing sugar for dusting
Instruction
Preheat the oven to 175 °C top/bottom heat and grease a loaf tin with butter.
Dice the IBIS Mini Chinois with cream filling. Wash, dry and pit the cherries. Defrost the frozen cherries.
Whisk the eggs with the sugar, vanilla sugar and salt until frothy. Gradually stir in the yoghurt and milk. Mix the flour with the baking powder and stir into the egg mixture.
Spread a third of the IBIS mini chinois cubes on the bottom of the baking tin. Sprinkle a third of the cherries on top and pour a third of the batter. Continue in this way until the ingredients are used up.
Bake the cherry cake on the middle shelf for about 50 minutes. If the surface gets too dark, cover loosely with aluminium foil.
At the end of the baking time, test with a chopstick and leave the cake to rest in the tin for 10 minutes. Remove the cake from the tin and leave to cool completely on a cooling rack. Serve dusted with icing sugar.