- unsalted butter - 3/4 Cups
- dark brown sugar - 1/4 cup
- balsamic vinegar - 2 teaspoons
- cherries or cherries - 3 Cups
- flour - 1 1/4 Cups
- Yellow corn flour - 1/4 Glass
- baking powder - 2 teaspoons
- salt - 1/4 teaspoons
- sugar - 1 glass
- eggs - 2 pieces
- vanilla extract - 3/4 Teaspoons
- whole milk - 1/2 cup
- Tartar - 1/4 Teaspoons
1. Heat oven to 175 degrees with stand in the center. Clear the cherries from the bones. Mix 1/4 cup of butter with brown sugar and balsamic vinegar in a deep frying pan. Cook over medium heat until the butter melts and the sugar dissolves, about 2 minutes. Increase the fire to high, add cherry and bring to a boil. Remove from heat. 2. Mix in a medium bowl flour, corn flour, baking powder and salt. Using an electric mixer, whip 1/2 cup of butter in a large bowl. Add sugar, whisk for about 3 minutes. Add egg yolks and vanilla extract, beaten. Add the flour mixture alternately with milk, in 2 sets. In a separate bowl, whip the proteins into a foam. Add the tartar and whisk. Using a rubber spatula, add 1/4 of the protein in the dough, mix. Gradually add the remaining proteins. 3. Put the dough on the cherries in a frying pan, level with a spatula. Bake the cake until golden brown, about 45 minutes. Leave to cool in a frying pan for 5 minutes. 4. Turn the pie over a large serving dish stuffing up. Allow to cool completely for at least 45 minutes. Cut the cake into slices and serve warmly or at room temperature.
Servings: 8