Cherry pie from Netherlands

Ingredients for Cherry pie from Netherlands

Instructions for Cherry pie from Netherlands

To prepare the Cherry pie from Netherlands recipe, please follow these instructions:

Heat oven up to 225 °.

Butter 3 pieces of baking paper with fat and spray them with water. Thaw the dough and roll it out on a lightly floured board. Cut the 3 round bottoms out (ca. 20 cm.). Place the bottoms on Neapolitan bagepapieret and behind each bottom about 10 mins until crisp and golden. Let bottoms become completely cold.

Pipe ribsgeleen soft and the butter on one of bottoms. Put it in the freezer for 10 minutes.

Mix the icing sugar with lemon juice and pour the glaze in the Middle, on top of geleen and favor the fast. Cut the bottom of cake pieces glazed and let them congeal in about 30 mins.

Whip the cream to foam. Pour half of it in an icing bag. Put it in the fridge.

Turn the youghurten in the rest of the cream skimmed. Advantage mixture onto 2 of the bottoms. Let drain and place cherries 12 to page to garneringen. Advantage the rest of the berries on top of yourghurtfløden. Add the two bottoms together. Put the cooled bottom at the top. Spray whipped cream on. Garner with cherries.