Sour Cherry Cake / Pandişpan cu Vişine / Meggyes Tészta

Directions

1. Rinse, half and pit the cherries.

2. Place the cleaned cherries in a large bowl and toss with ⅔ c/125 g sugar. Set aside the mixture for 1-2 hours.

3. Pre-heat oven to medium-high. Grate the lemon peel and press the juice from the lemon, keeping the liquid in a small bowl.  Set each aside separately.

4. Separate the yolks and whites of the eggs.

5. In a mixing bowl, begin mixing the yolks with 1 ¼ c/250 g sugar, and lemon zest until very creamy.

6. Add the lemon juice and half the flour.  Mix well.

7. In a separate bowl, beat the egg whites with a dash of salt until stiff, but not dry.  Gently fold the egg whites into the yolk mixture.  Stir in the remaining flour until mixed.

8. Pour the batter into a greased and floured baking pan, spooning the cherries over the top. Bake in a medium-high temperature oven for 5 minutes.

9. Reduce the temperature to medium-low.  Bake the cake for another 25-30 minutes or until done.  The cake is done when a knife or toothpick comes out clean after inserted in the center.

10.    Allow the cake to cool before serving.

 

Notes: This traditional cake is wonderful with either fresh or canned cherries. It’s usually served with vanilla powdered sugar or powdered sugar sprinkled on top. Enjoy!

 

Variations: Try using other fruits such as apricots or peaches, or add a can of fruit, draining the syrup before preparing.