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Separate the egg whites from the yolks.
Whisk the egg whites with a pinch of salt, then add the sugar and vanilla sugar, stirring constantly until it melts.
Pour the oil over the yolk and mix well, then add over the egg white foam together with the baking powder quenched in lemon juice and flour poured in the rain.
Mix everything slowly, with movements from bottom to top and pour the composition into a tart form lined with baking paper.
The cherries, washed and peeled, are mixed with 100 gr. sugar and the two sachets of vanilla sugar and keep in the fridge while we prepare the composition of the tart.
Place the fruit over the tart in the pan, with the inside down.
Place in the preheated oven for about 30 minutes on medium heat.
Try with the toothpick if it is baked, and when it is ready, take it out and powder it with vanilla powdered sugar.