Viennese pie with whipped cream. Fragrant Viennese cherry pie. Ingredients for cooking

I bake a small pie in an 18 cm tin, if you want a 24 cm pie, double the amount of ingredients.

To prepare Viennese cherry pie, you need to preheat the oven to 180 degrees. Grease the mold with butter.

Beat the remaining butter at room temperature with sugar until a light cream forms.

Add eggs and vanilla essence and beat well again. If there is no essence, you can replace it with vanilla sugar, a pinch of vanillin or vanilla extract.

You should get a homogeneous fluffy mass.

Sift flour with baking powder and a pinch of salt. Using a spatula, carefully add the flour into the dough in several additions and mix. Do not mix the dough for too long, otherwise it may turn out too dense.

Transfer the dough into the pan and smooth with a spatula. Place the cherries in one layer.

I don't defrost cherries for baking. I pour hot water over it and immediately remove the seeds. I spread the cherries in one layer, especially if they are very large. For a larger portion of the pie this is not very critical, but for a pie in a small form - yes. Cherries can produce a lot of juice, and the pie may not bake well in some places.

Sprinkle the Viennese cherry pie with almonds on top and bake at 180 degrees for about 25 minutes. Check with a wooden stick. If necessary, increase the baking time by 5-10 minutes.

It is better to initially buy almonds in the form of thin plates-petals. When baked, they become crispy and provide a nice contrast to the soft dough and juicy cherries.

Let the cake cool for a few minutes and remove it from the pan.

When you want it to be sweet, but with sourness, and incredibly beautiful, and not too difficult to cook - you can always find a solution.

Try making the famous Viennese pie; absolutely everyone will like the recipe with cherries - its juicy filling and fluffy dough will not leave anyone indifferent. You will be surprised how simple it is, and most importantly, you can prepare it all year round, because frozen berries go just as well as fresh ones.

Vienna is traditionally famous for its coffee shops and pastry shops, just remember the apple strudel or the famous Sachertorte. Viennese pie is not inferior to them in taste.

But if the first two are quite difficult for a beginner to do without proper training, then even a novice pastry chef can handle the last one. Simple biscuit dough, lots of cherries and almonds on top - that's the whole secret.

Viennese cherry pie: recipe with almonds

Ingredients

• — 200 g + -
• — 200 g + -
• - 4 things. + -
• — 150 g + -
• Baking powder - 10 g + -
• - 1 pinch + -
• Vanillin – 10 g + -
• Cherry – 400 g + -
• Almond flakes - 1 package + -
• - for powder + -

How to make Viennese cherry pie at home

The cooking algorithm is very simple: we buy berries, find Viennese cherry pie on the website, prepare it quickly and with pleasure, enjoy it ourselves and surprise our guests.

Preparing the cherries for the filling

• Wash the cherries well and remove the stems. We'll need seedless berries, so we'll need to remove them. If there is no special device, then you can easily use a regular hairpin.
• We stick it into the base where the stalk was attached, pick up the seed and take it out: if the berry is ripe, then this takes a split second.

Once upon a time, in the “Eat at Home” program, “Viennese” cherry pie was prepared from frozen berries, they were already seedless. But it’s better to leave this option for the winter, when there is no alternative. Summer aromatic cherries are worth spending an extra 10-15 minutes cleaning.

Let's start kneading the dough for the Viennese pie

• Cut butter at room temperature into small pieces and place them in a mixer bowl. Leave one piece to grease the mold.
• Add sugar and start beating at low speed, gradually increasing it. As a result, the oil should turn slightly white and look like cream.
• Add eggs one at a time and mix thoroughly.
• Now for the bulk ingredients. Be sure to sift the flour and add it to the butter and eggs. Add vanillin or vanilla sugar, a pinch of salt and baking powder there. Reduce mixer power and knead the dough until smooth.

Place the dough in the pan and bake the cake

• Preheat the oven to 180 degrees.
• While the oven is heating, prepare the pan. It’s more convenient to take a detachable one, but if you don’t have one, then any one will do. You shouldn’t take it too wide - when the “Viennese” cake turns out higher, it looks even more elegant. Carefully grease the mold with the remaining piece of butter, not forgetting the sides and fold lines.
• We put the dough into the mold, and pour the cherries on top of it along with the released juice. Distribute it evenly over the entire surface.
• Place the Viennese pie in the oven for 15 minutes. During this time, it will rise noticeably, and the cherry will partially go into the middle of baking.

Decorate the Viennese pie with almonds and powdered sugar

• After 15 minutes, take out the pie and sprinkle it generously with almond petals. Put it back in the oven until done. This will take about 20 more minutes. Just in case, you can check with an ordinary wooden toothpick or a match: stick it in the middle, if it remains dry to the touch, it means the cake is ready.
• Remove from the oven and let cool slightly in the pan.
• Carefully remove the pie, sprinkle it with powdered sugar if desired, and serve.

That’s how easy it is to make our first “Viennese” cherry pie. The recipe is sure to become one of the favorites in your house, just try a piece.

By the way, in addition to powdered sugar, the cake can also be sprinkled with ground cinnamon on top and decorated with fresh mint leaves. We highly recommend serving with a scoop of vanilla ice cream.

Bon appetit!

Viennese cherry pie is still considered the best dessert in Austria. But you don’t have to go on a trip to try it. This famous chef's recipe for cherry pie with a beautiful almond top will delight you.

Ingredients for cooking:

• Cherries - 400 g, fresh or frozen;
• Wheat flour - 200 g;
• Butter - 190 g, softened;
• Sugar - 140 g (or powdered sugar);
• Eggs - 4 pcs;
• Almonds - 100 g, chopped;
• Powdered sugar - 50 g;
• Honey - 50 g;
• Baking powder - 1 tsp;
• Salt - a pinch;

Preparation steps:

1. It is recommended to start cooking by defrosting the cherries. Sift the flour.
2. Prepare a springform pan by greasing it with butter. The ideal diameter of the mold is 24 centimeters.
3. Using a blender, beat the butter with the sugar until creamy. Without ceasing to beat, carefully add the eggs, honey and half the flour. Season with salt and add baking powder. Add the rest of the flour.
4. Place the dough in the pan and place the cherry on top of it. Sprinkle the pie with chopped almonds and bake in a preheated oven at 180 degrees for 35 minutes.
5. Check the readiness of the pie. To do this, pierce the cake with a toothpick; if the stick remains dry, then you can take out the dessert.
6. Decorate the finished cooled pie with powdered sugar. Bon appetit!

A new cherry harvest is approaching, and do you still have plenty of last year's supplies in your freezer? It's time to get rid of them. And for this purpose it could not be better suited Viennese pie with cherries. Tender, juicy, with a crispy crust - just a dream for any sweet tooth. So let's roll up our sleeves and go ahead.

Of course, during the season it is better to make this pie with fresh cherries. And frozen cherries will come to the rescue in winter.

And all year round you can enjoy baked goods that smell like juicy summer aromatic cherries.

Viennese cherry pie recipe with photos

We prepare all the necessary products. Defrost the cherries. All ingredients for the pie should be at room temperature.

Mix flour with baking powder, then sift.

Beat the butter and sugar until white so that the grains of sugar are not noticeable. If you don't want to beat for a long time, use powdered sugar instead of sugar.

Continuing to beat, add one egg at a time.

When all the eggs are added, beat a little more until smooth.

Pour half the flour into the cake mixture, add salt and vanilla sugar.

Beat, then add the remaining flour. The mixture will be quite thick.

Grease the mold with butter and sprinkle with flour.

Place the dough in the mold and carefully level it with a spoon.

Distribute the cherries evenly over the dough. Cherries, as mentioned above, need to be defrosted in advance by putting them in a colander and placing the colander in a pan. The excess liquid will drain (and you can later make an excellent cherry compote from it), and the cherries will become dry, just right for the pie.

Sprinkle almond petals on top and place in an oven preheated to 200 degrees. I can’t tell you exactly how long it will take to bake the pie. The recipe says 35 minutes. And after 35 minutes I still had a raw mass. I baked for about an hour. So, you can calmly go about your business for 35 minutes, but then your nose, eyes and a wooden splinter will help you :). As always, it all depends on the whims of your oven personally.

Recipe Viennese cherry pie:

If your butter has been in the freezer or refrigerator, it needs time to come to room temperature until it becomes very soft. In this state, the butter will perfectly beat into a light cream with sugar.

Add eggs to the butter and sugar one at a time and continue beating.

When the eggs are well beaten and the sugar crystals dissolve, the mass will double in size and become fluffy and airy.

Before adding flour to the dough, sift it through a sieve, and then first add half a portion of flour with baking powder and vanilla.

Stir by gently folding the flour into the dough with a spatula or spoon (similar to adding whipped whites), using circular movements from bottom to top. Then add all the remaining flour. The dough should not lose its original fluffiness and remain light and soft.

Line a springform pan with baking paper, transfer the dough, and smooth it over the surface.

Remove the pits from the washed cherries and arrange them in random order. Adjust the amount of cherries to your taste, but our advice is that the more cherries in the pie, the tastier it will be.

By this time, the oven should be preheated to 180 degrees, since all baked goods are usually placed in a hot oven to immediately begin the baking process. The Viennese pie needs to be baked for 20-25 minutes, and then, without turning off the oven and without changing the baking temperature, remove the pie and sprinkle with almond petals and put it back into the oven. Now the baking time will depend on the quantity and juiciness of your cherries (other fruits that are added to the filling). Monitor the condition of the pie, and as soon as the wooden skewer comes out dry, you can take out the Viennese pie.

Sprinkle powdered sugar on top.

Cool slightly and serve!

Viennese cherry pie is ready!

Wonderful summer baking...

Bon appetit!