This cake combines fresh yellow and red cherries. It looks like a delicious recipe from Martha Stewart Living, July 2003. The recipe yields one nine-inch cake and requires all-purpose flour, pate brisee for red currant and raspberry pie, fresh yellow and red sweet cherries, sugar, instant tapioca powder, and vanilla ice cream (optional). The directions are to preheat the oven to 400 degrees, roll out the pate brisee, mix the cherries, sugar, and tapioca, place the filling in the prepared pie crust, cut the remaining dough into strips, weave the strips into a lattice on top of the filling, and bake the pie for 20 minutes at 400 degrees and then 40-50 minutes at 350 degrees. Serve with ice cream if desired. It sounds like a perfect summer dessert!
27.04.2023 @ 01:33
This cake combines fresh yellow and red cherries. It looks like a delicious recipe from Martha Stewart Living, July 2003. The recipe yields one nine-inch cake and requires all-purpose flour, pate brisee for red currant and raspberry pie, fresh yellow and red sweet cherries, sugar, instant tapioca powder, and vanilla ice cream (optional). The directions are to preheat the oven to 400 degrees, roll out the pate brisee, mix the cherries, sugar, and tapioca, place the filling in the prepared pie crust, cut the remaining dough into strips, weave the strips into a lattice on top of the filling, and bake the pie for 20 minutes at 400 degrees and then 40-50 minutes at 350 degrees. Serve with ice cream if desired. It sounds like a perfect summer dessert!