Sometimes you really want to bring summer closer and feel its warmth. Baking with summer berries comes to the rescue; I suggest making Viennese cherry pie. Almost every housewife has a supply of summer berries in the freezer, but if you don’t find cherries there, you can always buy a package of frozen cherries in the store. This pie can be baked with any other berry, for example, currants or raspberries, but that's a completely different story.

Total cooking time - 1 hour 0 minute
Active cooking time - 0 hours 20 minutes
Cost - average cost
Calorie content per 100 g - 235 kcal
Number of servings - 6 servings

How to make Viennese cherry pie

Ingredients:

Cherries - 350 g frozen or fresh (with pits)
Chicken egg - 2 pcs.
Sugar - 65 g
Vanilla essence- taste
Flour - 100 g
Butter - 90 g
Baking powder- 0.75 tsp
Salt - pinch(s)
Powdered sugar - 1 tbsp.
Almonds - handful(s) of slabs

Preparation:

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.

Lush and beautiful, simple and tasty - this is Viennese cherry pie. It is similar to two other excellent recipes that we have already tried: charlotte with cherries and “Cherry Wave”. But in charlotte the dough is drier, just sponge-like, but here the butter sponge cake is the same as in the “Volna” recipe - but there is also cocoa, so the cake turns out to be two-colored. I recommend trying all these pies during cherry season, they are very good, each in its own way!

Why this pie is Viennese is a mystery, as is the mysterious origin of the name “Viennese cookies”.

True, there is a version. On the Internet it is known as Viennese Cherry Pie from Julia Vysotskaya. Perhaps this is one of the signature Austrian recipes, like the famous apple strudel?..

Making the pie is very simple and very enjoyable to eat! Let's try:)

I slightly reduced the amount of butter and sugar to make the cake less fatty and sweet. I give the original version in brackets.

Ingredients:

For a mold 22-24 cm

• 150 (180) g soft butter;
• 125 (140) g sugar;
• 4 medium (rather large) eggs;
• 200 g of flour (one and a half glasses with a volume of 200 ml);
• 1 teaspoon baking powder (5g);
• Vanillin on the tip

teaspoon;

• A pinch of salt;
• 400 g cherries, fresh or frozen.

How to bake:

Let's prepare the berries. If the cherries are fresh, pit them and place them in a colander to drain the juice. If frozen, also put in a colander to thaw.

In the meantime, let's prepare the dough. Beat softened butter and sugar with a mixer. At low speed, a minute is enough - you get a lush cream. Add the eggs one at a time and beat again a little each time.

After adding the fourth egg, beat a little longer - a couple of minutes, so that the mass becomes fluffier.

Now sift the flour with baking powder, add salt and knead the dough.

It has the same consistency as for cupcakes: you see, the marks from the spoon don’t melt right away. That is, the dough is quite thick, but not tough.

Turn on the oven to preheat to 180C and prepare the pan. It is convenient to bake this cake in a springform pan. Cover the bottom with oiled parchment and lightly grease the sides with vegetable oil.

Pour the dough into the mold and level it with a spatula, and scatter the cherries evenly on top (while lightly squeezing them with your hand to remove excess juice).

Bake the pie for 30-35 minutes, until the bamboo skewer is dry and the crust is golden brown.

After letting the cake cool in the pan for a bit, we run the tip of a knife along the walls and open it, and move the baked goods onto a plate.

To make it more elegant, you can sprinkle the cherry pie with powdered sugar through a strainer. White sweet “snowball” goes very beautifully with cherries.

Let's cut the Viennese pie into portions and enjoy!

Enjoy your tea!

Recipe Viennese cherry pie:

If your butter has been in the freezer or refrigerator, it will need 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!

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.

This is how we simply prepared our first “Vienna” 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 a real treat. But keep in mind that it is quite fatty and high in calories. It’s not that difficult to prepare, but you need to consider two points: the higher the baking dish, the longer you need to keep the cake in the oven; Place the cherries so that they do not touch the walls of the mold. In this recipe, frozen cherries need to be thawed and the juice drained; you can also use canned berries.

Let's prepare the necessary ingredients for Viennese cherry pie. I used powdered sugar, but you can also use fine sugar. If you don’t have powder, I recommend grinding the sugar in a coffee grinder; powdered sugar mixes better with butter.

First, let's prepare a baking dish, I usually cover it with foil, it's safer. The foil can always be carefully removed without damaging the cake.

Take some butter and grease the foil with it.

Place the rest of the butter in the microwave for 20 seconds to soften. It is advisable to pre-cut the butter into cubes.

Mix flour with baking powder and sift through a sieve to make it more airy.

Combine powdered sugar, vanilla sugar and a pinch of salt with softened butter and beat with a mixer.

As you beat, add eggs one at a time.

When the mass increases in volume, gradually add flour, continuing to beat, but reducing the speed.

The consistency of the dough is like thick butter cream. Place it in the prepared pan and level the surface with a spoon, forming a small edge. It is needed so that the cherry does not touch the walls of the mold.

Spread the cherries on the dough in an even layer.

Place the pie in an oven preheated to 180 degrees for 50 minutes. If the pan is low and wide, the cake can be baked in half an hour, it all depends on the thickness of the dough layer.

After 40 minutes, remove the cake from the oven and check for doneness with a wooden skewer. If there is any sticky dough left on it, the cake is not ready yet. Sprinkle the surface of the pie with almond flakes, add a few drops of almond essence and return to the oven for another 20 minutes.

We take the Viennese cherry pie out of the oven after 20 minutes, again check the readiness with a wooden skewer. If there is no sticking dough, the pie is ready. Our baking time took one hour.

Remove the cake from the pan by lifting it by the edges of the foil. Carefully remove the foil and place the product on a plate. Let it cool.

Sprinkle the pie with powdered sugar and invite your friends to the table for tea.

Help yourself! Bon appetit!