This clafoutis can be actually used not only as a cake, but even as a breakfast or light dinner for children.
Preparation time 20 minutes .. Baking 20-25 minutes
SPONGE DOUGH .. ø 25-30 cm
- 500 g flour or gluten free flour
- 2 eggs
- 20 g yeast
- 200 g cold diced butter
- 25 g sugar
- 125 ml water
- 10 g salt
- 2 yolks
- 2 eggs
- 2 tbsp honey
- 20 g maïzena
- 250 ml double cream
- 80 g sugar
- 1 vanilla pod
- small fruit
Mix the flour with the sugar and salt. Stir the yeast loose in the water and whisk the eggs herein. Pour the mixture into the flour, sugar and salt. Add the butter and mix everything. Knead the dough by hand on a moment – sprinkled with flower – worksheet. Wrap the dough in cling film and cook for 5 to 10 minutes to harden in the fridge.
Put the sugar in a bowl and add the seeds from the vanilla pod to it. Mix the vanilla seeds by releasing a dash of cream to pour. Add the cornstarch, eggs and then the honey. Pour in the rest of the cream and stir everything.
Roll the dough is stiffened to the different thicknesses. Spray with flour so it does not stick to your rolling pin.
Place the dough on a mould of at least 4 inches high and press the edges firmly. Press your palm of the hand with the excess dough to the top of the road edges.
Fill the pie with cranberries and put it in a preheated oven at 190°C. Now pour the mixture until the currants until well covered. Bake the cake about 25 minutes.