Cherry Pie from Burda Magazine

Category: Confectionery
Cherry Pie from Burda Magazine

Ingredients

butter (margarine) 250 g
sugar 250 g
vanilla sugar 1 sachet
eggs 5 pieces.
flour 125 g
starch 125 g
ground almonds 175 g
baking powder
Filling
cherries 1 kg

Cooking method

  • This recipe is "7 Years Lunch". I baked it back in my school years, as a teenager and a very young housewife. The cake bribed me with its ease of execution and always predictable wonderful taste. Today I was rummaging through an old cookbook with recipes and came across this retro recipe. Since the cherries are ripe, I hasten to share with you.
  • so
  • Put the softened butter (or margarine) in a bowl and beat with a mixer until a creamy consistency. Gradually add sugar, eggs. Mix flour, starch, baking powder, nuts in portions into the egg mass (I did not bother and did this step with a mixer).
  • Spread the dough evenly on an oiled baking sheet (the dough will fit, so don't make a very thick layer). I usually pour the dough onto the parchment in a layer of 1.5-2 cm.
  • Put the washed and dried cherries on the dough. Sometimes I take out the bones, and sometimes I don't. With them, the berries are beautifully buried in the dough, but then you need to eat carefully, spitting out the bones. If you take it out, the aesthetics will suffer a little, but it will be safer to eat.
  • Bake the cake in a preheated oven at 200 ° C approx. 35 minutes (I always check with a wooden stick). Sprinkle the chilled cake with icing sugar.
  • Bon Appetit!

Time for preparing:

1 hour

Admin

Katya, what a pie! Pages from the magazine of those years, with colorful photos, immediately presented themselves! And these were the first magazines with recipes and pictures in such a magnificent performance - either to run to perform in the kitchen, or to look at beautiful pictures.
Kate, THANKS for the retro performance, very beautiful!
Mom Tanya
How much baking powder? Cherries are full !!!! Thank you!
kava
Baking powder half pack (I take ready-made from different manufacturers). About 1 tsp.
Yes, yes, Romochka! I took it off my tongue - the food was so beautifully depicted in the photographs (and if also with a master class) that I immediately had a desire to cook!
simfira
I also baked it many times, yesterday I literally re-read it, very tasty
Sonadora
Kavachka, Katyusha, great pie! I immediately wanted to disappear!
Could you please tell me if the ingredients should be reduced for a 26 cm mold?
kava
Yes, you can probably not cut it or just slightly reduce it. I just went to try it on - from this amount I got a cake of 20x28 cm and 3.5-4 cm in height.
kirch
I love everything with cherries. As soon as the cherry ripens, I will bake it.
Nadezhka
Quote: kava


Cherry Pie from Burda Magazine
This recipe is "7 Years Lunch". I baked it back in my school years, as a teenager and a very young housewife. The cake bribed me with its ease of execution and always predictable wonderful taste.
Yes, that's right! This recipe is exactly 24 years old, out of # 6 in 1989!
It will also be very good with walnuts, and not bad without nuts. It is better to free the cherries from the seeds and squeeze the juice well, otherwise during baking the starch with juice will give a jelly mass. Better yet, a little more flour, and a little less starch. The best recipe, it has never been better in my life, baked countless times!
MariS
How I love old recipes - they give off such homemade warmth.
I will definitely try when we also have cherries. It's good to live in warm regions.
True, we also have subtropics, but only, alas, non-black earth!
natalia76
kava, thanked and took away to bookmarks
I really thought he was irretrievably lost this recipe, once I wrote it off from a heap and very often baked it, but not with cherries (there is no real cherry in Siberia), but with black chokeberry, it always worked out great too, and I really liked the dough in this pie, thanks again
I would still find a cabbage recipe, I was also in a burda, I lost my notebook with recipes during the repair and that's it, there are no time-tested recipes now
kava
Thank you all for your kind words. The pie is one of my favorites, and the dough is really good. Cupcake or something. Before, Burda always had a good selection of recipes. Almost everything could be prepared easily and simply. Now there seems to be a great variety of literature for housewives, but still there are old, proven and very successful recipes that can be safely passed on from generation to generation. This cherry pie is one of those. Bake with pleasure!

Here it is in section
Cherry Pie from Burda Magazine

Natusik
Katyusha, how lovely!!! This is pie! I will definitely bake! Cherries have not been born this year, but I will buy and bake for sure! Sooo delicious !!!
Alenka212
Katya, well it looks very tasty. And what is important. easy to perform. I want to run and bake. And who tried this miracle in a slow cooker? Interesting. Are the proportions the same or should be reduced?
kava
Thank you girls. Alyonka, for a multicooker, I would probably reduce it (I don't have it, so I advise it purely theoretically). The cake rises well. With this amount, it seems to me that there will be a tall lush cupcake with cherries. Something like this.
Alenka212
kava, already drooling! And in the absence of cherries, can you use raspberries?
* Anyuta *
Katyusha, cool recipe! ... and what does it mean to "mix in portions of the egg mass"? That is, add all the dry ingredients one by one? Or, first combine everything dry, and then slowly add to the butter-eggs-margarine?
Lyalusha
I am already baking with strawberries ... Let's remember the taste of adolescence
Lyalusha
Cherry Pie from Burda Magazine
There is still no powder ... The husband said that he had long wanted something like this, and the newfangled "muffins" and "tiramisu" quickly become boring (the boy got drunk))))!
Thank you for the recipe !! Delicious cake !!!
kava
Lyalusha, great cake! Strawberry drowned so well Didn't add nuts? The girls wrote correctly - it is quite possible to bake with walnuts. As a child, I used to bake this way (there were no almonds on sale at that time). I only roasted nuts so that there was a scent.

Alenka212, of course, you can use any berries. Just with cherries - an original recipe. They give this cherry sourness. I love the smell of raspberries, but the bones are not very much (they strive to get stuck in the teeth).

Anyuta, I mix all the dry ingredients, and then little by little (in several steps) I mix the dry mixture into the butter-egg mixture.
lillay
And our cherry has already departed .......
Can I have it frozen? It is in stocks with and without bones.
kava
I tried it from frozen. In principle, you can. I did not put in the frozen berries. While I was poking around in it (removing the bones), it practically melted. Then I squeezed it into a pie. It seems to me that if you put completely frozen, then during thawing there will be a lot of liquid and the cake itself will be wet (around the berries) and not completely baked. Something like this.
* Anyuta *
The day before yesterday (already at night) I made this cake ... yesterday my husband ate, this morning I tried it and I ... it turned out VERY tasty!
Vafelka
Katyusha, thank you so much for the cake! Made with strawberries, amazingly delicious. We ate with great pleasure and wished you health and wellness! The main thing is that the dough was moderately moist, and not wet from the berries! Thank you!!!
kava
Anyuta, Vafelka , - thanks for the reports! I am very glad that you and your household liked the cake. I hope that he will become a frequent guest at your table.
Alenka212
kava, and if the dough is made only from flour? What function does starch perform here?
* Anyuta *
Quote: Alyonka212

kava, and if the dough is made only from flour? What function does starch perform here?

Alyon, I only had 64 grams of starch ...I replaced the rest with flour and everything was fine ...
Alenka212
Everyone has already eaten, but I only dream: I have to buy cherries, then starch ...
Admin
Quote: Alyonka212

kava, and if the dough is made only from flour? What function does starch perform here?

The starch "grabs" the liquid in the dough and holds it.
In combination with other flour, starch increases the fragility and stiffness of the products.
Starch has a high water binding capacity. When baking bread, starch binds up to 80% of the moisture in the dough. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1632.0
kava
Alenkabefore I got to the Internet, the girls have already explained everything to you. The starch removes excess moisture. The flour / starch ratio can be varied. I sometimes add more flour, less starch. But without it, it seems to me that a slightly different cake will turn out.
Lyalusha
kava, Doesn't starch make the dough tough?
Admin
Quote: Lyalusha

Doesn't starch make the dough tough?

Absolutely not! This flour, if there is a lot of it, can make the dough heavy - starch will not do it, it only picks up liquid
kava
No, not hard, but crumbly even turns out
kirch
Loose, delicate and does not stale for a long time. It so happened that I baked it, but there was no one but me. On the third day, the cake was just as tender
Alenka212
Thanks for the clarification. I'm going to buy cherries and starch.
* Anyuta *
That's what I did..
Cherry Pie from Burda Magazine
SanechkaA
Thanks for the nostalgic memories! tenderloin with this pie is still stored in recipes, when I was 14 years old, I baked it constantly, only with other nuts, it seems the topic was called - we are preparing shortbread dough
Thanks again for the recipe and the photo.
kava
Thank you for the photo report and kind words. There is something homely and cozy about those old recipes. Well, of course, it is quite easy from ordinary products and always turns out tasty.
Bake to your health! Delight your loved ones with homemade cakes
Scops owl
Thanks for the good recipe. : rose: I liked the cake, crumbly with a pleasant sourness.
Cherry Pie from Burda Magazine
kava
Scops owl, to your health! Thanks for the photo report. Very tidbit

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