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Dessert Mini Clafoutis with cottage cheese and cherries

Dessert Mini Clafoutis with cottage cheese and cherries

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Preheat the oven to 80 ° C.

Beat whole eggs with sugar, incorporate cornstarch and add condensed milk and cottage cheese.

Mix until you get a smooth composition.

Grease the individual shapes with butter.

Pour the composition (leave 1 cm free) and add a few cherries in each form.

Bake for 35 minutes.

Simple, fast and very good! Decorate with powdered sugar.

Check with cottage cheese

Check with cottage cheese from: eggs, margarine, lemon, salt, cheese, raisins, flour, butter.


  • eggs
  • 150 g margarine
  • 2-3 saccharin pills
  • juice of 1 lemon
  • 1 pinch of salt
  • 250 g rubbed cow's cheese
  • 50 g raisins
  • 300 g flour
  • 50 g butter

Method of preparation:

Rub 150 g of margarine with 3 egg yolks and 2-3 saccharin pills, then add the juice of 1 lemon and mix the composition well. Add 1 pinch of salt, 250 g of rubbed cottage cheese with 3 beaten egg whites and 50 g of washed raisins.

Add the peel of 1 grated lemon and 300 g of sifted flour and mix until smooth.

Pour the dough into cake trays greased with 50 g butter and lined with flour and bake on high heat for 15 minutes, then on high heat for another 30 minutes.

Clafoutis sarat

Today we prepare together a salty version of the classic dessert of French origin Clafoutis with cherries - Salted Clafoutis!

This salty version is a perfect preparation for summer, fresh and refreshing if served cold, from the refrigerator. It is easy to prepare with simple ingredients and making the most of colorful summer vegetables! It is perfect for lunch or dinner and easy to transport to picnics and nature outings.

Salted Clafoutis - what you need to know about the recipe

At the base of any Clafoutis recipe is a dense, egg-based dough, very similar to pancake dough. In fact, preparing a clafoutis, sweet or salty, is as simple as making pancakes or pancakes, maybe even simpler and faster because we don't have to sit next to a pan! We simply mix eggs, milk, sometimes sweet cream, a little flour and you're done! We put in the tray our favorite vegetables, diced bacon (optional but & # 8230delicious!) And any type of cheese. Pour the dough on top and bake! Clafoutis swells in the oven and deflates slightly as it cools. It has a delicious crust, browned edges and a soft, pudding-like interior.

Salted Clafoutis - what can we use for the filling?

I chose to use cherry tomatoes, olives and mozzarella, fresh basil. All this inspires me a summer salad. But you can also use other seasonal vegetables: eggplant and zucchini, which we cut into cubes and fry a little in a pan with a little oil. Thus, the vegetables leave their excess water and become slightly crispy and caramelized. Cubes of bell peppers, corn, peas, carrots work just as well. The more colorful the better!

Ingredients for 6 servings of salted Clafoutis:

  • 100g faina Castello
  • 2 eggs husband
  • 70ml Vita D’Or oil
  • 250ml milk Pilos
  • 250g mini-mozzarella Lovilio
  • 250g cherry tomatoes
  • 250g Eridanous olive
  • fresh basil
  • 3 cloves of garlic
  • will be Castle
  • Kania pepper
  • a teaspoon of Pilos butter

All the ingredients needed for the Clafoutis salty recipe are waiting for you LIDL STORESfrom all over the country!

For the CLAFOUTIS SARAT VIDEO recipe, click PLAY in the window below! & # x2665 Don't forget to subscribe to Teo’s Kitchen YouTube channel (click HERE) & # x2665

For the step-by-step preparation of the salted Clafoutis recipe, follow the step-by-step recipe below!

First we prepare the baking dish: grease very well with butter a heat-resistant dish or a 15x25cm tray. Preheat the oven to 180 ° C.

Place on the bottom of the bowl the well-drained mozzarella and olives, the cherry tomatoes.

In a large bowl mix eggs, oil, milk until we have a composition of the consistency of pancakes. Season with salt and pepper. Add the flour and garlic passed through the press. We mix.

Pour the composition into the pan, over the tomatoes, mozzarella and olives. We also put the fresh basil leaves.

Dam Clafoutis sarat bake for 35-40 minutes or until it has a golden crust and the edges are browned.

Clafoutis sarat can be served hot or cold, depending on your preferences. It keeps very well for 2-3 days in the refrigerator and you can easily heat it before serving. May you be the best!

Clafoutis recipe with cherries

This cake is prepared and eaten the night Mandinga was beaten at Eurovision. I used to take out the cherries and sigh when I saw the votes of the other countries now, I sigh for the delicious taste of the cake: how can I tell you that it is delicious? I let Oana tell you tomorrow morning when she wakes up. I want to tell you that it is taken out of the oven after 1 o'clock and posed around 2 and a bit in the morning. This is the cycle that people do at night & # 8230


  • 600-650 grams pitted cherries
  • 4 eggs
  • 100 grams of sugar
  • 125 grams of flour
  • 250 grams of milk
  • a pinch of salt
  • butter for greased tray
  • vanilla

The most complicated part of this cake is buying cherries and removing the seeds from them if you have a seed remover this part will be easier. If not, we do this: cut the cherries in half, one of the halves will come off without seeds and one with seeds. Remove the sabers with the tip of a small knife. We put the pitted cherries in a pan greased with butter.

Mix the other ingredients all in a bowl and pour the mixture over the cherries. Put the tray in the hot oven at 180 degrees for 45 minutes.

In the end, this cake will be a real culinary miracle: consistency and taste that remind you of burnt sugar cream. Powder with sugar and serve when cool.

Equally tasty are:

26 comments for
Clafoutis recipe with cherries

Comment by Oana on June 14, 2012 at 08:16

Hahaha & # 8220Powder with sugar and serve when it cools. & # 8221 So that's why) I didn't powder it and especially I didn't wait for it to cool, I ate it hot, which is why after an hour I only had a quarter of the cake left since I turned off the stove. And I was one person at the table)

Comment by Larisa on June 14, 2012 at 11:32

) This is the effect of a delicious cake, that's what I do with burnt sugar cream.

Comment by Larisa on June 14, 2012 at 11:33

a, and anyway I eat anything before the photographer while he poses, I already enjoy the first portion

Comment by Marioara Zota on June 14, 2012 at 11:48

Thanks for the recipe! Today I will definitely try it! & lt3

Comment by Larisa on June 14, 2012 at 11:50

Comment by Marioara Zota on June 14, 2012 at 13:27

Thank you very much! I have a question though & # 8230.can I make this recipe with strawberries instead of cherries? I just realized that my cherries aren't exactly ok & # 8230.

Comment by Larisa on June 14, 2012 at 13:34

yes, it can be done with strawberries and I plan to make a cherry clafoutis in the next period

Comment by Marioara Zota on June 14, 2012 at 13:58

ok, super & # 8230 thanks for the reply! yummmi, sounds good with cherries too!

Comment by Denisa on June 15, 2012 at 00:24

How many degrees do we put the oven on?

Comment by Denisa on June 15, 2012 at 00:26

if I don't have the shape of a tart, can it be made in a tray?

Comment by Larisa on June 15, 2012 at 00:34

Denisa, thank you for drawing my attention to the oven temperature. Bake the clafoutis cake at 180 degrees.

As for the tray, I suggest you do it in a cake tray or cake pan. The stove tray is very large for this amount of ingredients and nothing will come out. Or, you can make it in a pot that withstands high temperatures and not have plastic handles, be put in the oven or a yena dish.

Or at least double the ingredients for a large stove tray

Comment by Denisa on June 15, 2012 at 13:33

hmm good idea with yena vessel & # 8230.thanks :)

Comment by Oana on June 15, 2012 at 18:05

I made it in a tray measuring 21/24 cm and 4 cm high and it was the perfect amount of composition for my tray.

Comment by Mara on June 27, 2012 at 15:34

Wooow. I make strawberries today, as cherries don't spoil them in cakes

Comment by Larisa on July 4, 2012 at 16:29

that's how I want to make another one

Comment by gabytza7002 on July 15, 2012 at 13:03

Thanks for the recipe & # 8230 I made the cake last night and it gave me a comma, good oven, ingredients all as you said & # 8230but something wasn't good, it didn't bake I can't wait to taste this cake & # 8230 is there any more secret something?

Comment by Larisa on July 17, 2012 at 14:26

why do you say it didn't ripen? its consistency is wetter anyway, between a pandispan and a burnt sugar cream & # 8230
I'm sorry to hear that, honestly I made this clafoutis on vacation just put nectarines, doubled the ingredients, overcooked it and put them in a large tray and it came out perfect & # 8230

Comment by Oana on July 31, 2012 at 14:27

Hi, instead of reading is it okay if I use raspberries?

Comment by Larisa on July 31, 2012 at 14:48

and you can also send us a picture after or post it directly on the papabun fanpage, I think a madness will come out
I also made this cake with nectarines and it turned out very good

Comment by Oana on July 31, 2012 at 14:54

) Thanks for the prompt reply! And of course for the wonderful recipes!

Comment by lore on August 4, 2012 at 13:57

Comment by lore on August 4, 2012 at 13:58

Comment by Larisa on August 4, 2012 at 14:07

Comment by Diana on September 19, 2012 at 10:37

I also have a question & # 8230: If I can no longer find fresh cherries on the market, can I put cherries in compote?

Comment by Larisa on September 22, 2012 at 17:14

Diana, you can try cherry compote just to drain it well before leaving the juice in the composition.

Comment by ionela on June 23, 2013 at 09:36

I 100% recommend this recipe. It came out every time. I also tried apples and cherries. It's my favorite dessert because it's easy, it doesn't take time, it's not expensive, etc .. Thank you Larisa. If you know similar recipes, please post them.

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Video: Ένα γλυκό ιδανικό για όσους αγαπούν τα κεράσια. Συνταγή για κέικ Κλαφουτί με κεράσια. Clafoutis (June 2022).


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