Ich bin von Österreich und löse die Maisstärke ich verwende Kartoffelstärke vorher in der Flüssigkeit auf dann hat man es nachher leichter beim Einkochen danke für die Rezeptidee
Крахмал в вишню надо класть не во время варки, а после.проварили вишню, остудили и только в остывшую вишню положить крахмал и перемешать тогда начинка при выпечке не поплывет, а будет цельной и упругой.
This _should_have millions of views, because it’s looks delicious! I can’t help adapting recipes to my taste, though, so when I make this, I’ll use blackberries and cream cheese or mascarpone. Thanks much!
@ I will also make this pie with strawberries.🤗 I tried to make it with apples. It is less tasty with apples. But with cherries it is simply incredibly tasty.
@ErdbeereninSchokolade obviously knows how to make a great cake - this really is an excellent recipe. And if it's her choice not to use the mixer, ok (I'd use it, thought) - but although I do appreciate a thorough explanation, I just did not have the patience to watch the endless dough making nor the endless lemon squeezing, nor the also endless egg whites mixing... Those are some basic things, so I fast forwarded all of it. I watched until the end only because of the sour cherries.
Ciao Dall'Italia! Non vedo l'ora di provare a farla!! Spero tanto di riuscire nell'impresa! Sembra invitante e buonissima. Grazie di aver condiviso la tua ricetta con noi! A presto.❤
Hola desde España, maravilloso pastel, tengo una pregunta sobre la mantequilla, se utiliza fría del refrigerador o a temperatura ambiente? Gracias y saludos
What size is the tin and how far up the side should the sponge go? Also the film and transcript state baking powder but the materials/ ingredients state baking soda. Could you clarify please
Hello! and thank you for your interest in the video! ☺️ The diameter of the form is 19-20 cm, then with this amount of ingredients the pie will be high. but if your form is larger, it is also ok, the pie will just be lower. the height of the bottom shortbread layer is about 0.8 cm. The recipe uses baking powder.
Thank you. The ingredients / transcript state a lemon but the film shows the juice of half a lemon. As a percentage of the pastry crumble to save for the top would you agree about 20%? If the ingredients were split up into base and top pastry/shortbread and cherry filling and cream layer it would also be a helpful. The initial list also should state separate the eggs to use yolks and whites in different parts of the recipe. Are the eggs medium size? I would like to know exactly what I need so I can make it correctly. Thank you for your prompt reply. @ErdbeereninSchokolade
I didn’t show in the video how I squeeze the second half. I had a medium-sized lemon, and I squeezed about 20 ml of lemon juice. I think about 15%-20% of the crumble should be saved for the top, so yes, you’re right. And yes, the eggs are medium-sized. Don’t worry, I’ll update the description now as you suggested.
I’ve pinned a detailed list with sections in the first comment, as you requested. My dear, if you have any more questions, please don’t hesitate to ask. This is the best pie I’ve ever made, and I’ll be so happy if you give it a try.
My question was about the height of the sides rather than the thickness of the base. As you are using an adjustable cake ring it's difficult to judge the tin height but I would guess the shortbread/pastry side walls should be 5cm above the base level or 42mm above the top of the base pastry. I will be making this next week, probably Thursday. I will post a comment / rating afterwards. Thank you for clarifying the lemon juice quantity. An exact volume is much better than just saying juice of a lemon as the juiciness can vary .
O diâmetro da forma é de 19-20 cm, mas você pode usar qualquer uma que tiver. Nesse caso, o bolo terá uma altura diferente, mas será igualmente delicioso.
Hello from Boston. This recipe looks delicious. Very pretty cake, although it doesn’t slice nicely. Did you know that you should never add cornstarch to hot liquid because it will lump. I saw it happen in the video. You should have whisked it in with the lemon juice and then added it to the hot cherries. Just a little food for thought! ✌️🍻
Dieser Denkanstoß ist Qutsch!!!! Maisstärke bildet im Gegensatz zu Mehl niemals klumpen, selbst nicht in heißer Flüssigkeit. Deshalb verwende ich nur Maisstärke zum Kochen und Backen. Im Übrigen..., Puddingpulver ist Maisstärke
*_CORRECTIONS:_* You omitted to say/write that *the butter must be cold to make the crust!!* This is massively important for beginners to be told, or their crust will FAIL. It looks as though *you defrosted the frozen cherries and discarded the juice prior to putting them in the pan,* which is, again, an incredibly important step in making the filling. I want you to succeed, so here is some advice: I believe that *if you want to build your channel and attract positive comments, **_it’s a good idea to try to think in the mindset of a beginner_** when making your videos.* I have learned from watching at least 100 baking videos that the people with the most subscribers do this very thing, and leave nothing to chance, because *they don’t want their viewers’ efforts to fail.* You should also stop with the *CLICKBAIT* titles, because if you don’t,many people-and I am one of them-will simply decide not return to your channel.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
Ingredients:
Dough:
2 eggs (separate into whites and yolks, use yolks)
60 g sugar (2.12 oz)
300 g flour (10.58 oz)
10 g baking powder (0.35 oz)
140 g butter (4.94 oz)
Cherry filling:
500 g frozen pitted cherries (17.64 oz)
100 g sugar (3.53 oz)
1 lemon
3 tablespoons cornstarch (0.53 oz)
Cream:
Whites from 2 eggs
100 g sugar (3.53 oz)
Half a teaspoon of vanilla essence
40 g cornstarch (1.41 oz)
200 g Greek yogurt (7.05 oz)
Soy se chile
Z Polski dziekuje❤❤❤❤❤❤❤❤❤❤❤❤❤
Lieben Dank für das übersichtliche Rezept! 👍😊
Obrigada por compartilhar sua receita. Sou do Brasil 😊🤗
از کشور ایران آموزش عالی و دقیق شما را می بینم خیلی خیلی ممنون و سپاسگزارم ❤
Se ve un pastel de una vez!!! Madre mía que pintaza!!!! Lo hago. Mil gracias por compartir
Hummm! Parece delicioso! Tentarei fazer.
Obrigada pela receita e um grande abraço do Rio de Janeiro, Brasil.
Watching from Italy 🇮🇹 ❤
Uauuu !! Que delícia !!!! Muito obrigada por compartilhar !!!
I’m watching from USA. St. Louis, Missouri ❤
Que Deus continue abençoando vcs todos aí em nome de Jesus Cristo,nos somos do BRASIL,,
Ich bin von Österreich und löse die Maisstärke ich verwende Kartoffelstärke vorher in der Flüssigkeit auf dann hat man es nachher leichter beim Einkochen danke für die Rezeptidee
Yo soy española y lo hago como usted.disuelvo antes la fécula de maiz👍😘
From Hungary 😊
La farò. Un saluto da Giustenice Liguria Italia🇮🇪❤❤❤
Aqui no Brasil chamamos de torta mas parece delicioso gratidao
Watching from England 🏴
Благодарю ❤❤❤❤❤ супер
Amei!!! Amo cereja! 😋
Brasil
Gracias por compartir 🙏...lo haré próximamente se ve delicioso mmm 😋 yumie
Coucou magnifique vraiment à tester ❤
Vous avez utilisé un moule de combien de cm svp ?
Receita maravilhosa. Deu água na boca,
Guuuaaa quiero este postrecito❤👍😇😁😁😁🫠👀🤪
Desde Argentina 🇦🇷 me gusta la torta Rogel con mucho dulce de leche😋
Soy venezolana y me encantó su rico pastel!😊
Vou fazer com doce de abacaxi . Maria , de Sorocaba , Sao Paulo, Brasil
Я смотрю вас Saarbrücken 🇩🇪🇩🇪
Te saludo desde Tampa Florida U.S.A muy buenas tus recetas gracias.
Крахмал в вишню надо класть не во время варки, а после.проварили вишню, остудили и только в остывшую вишню положить крахмал и перемешать тогда начинка при выпечке не поплывет, а будет цельной и упругой.
De Portugal!Belíssimo bolo,qual o diâmetro da forma?Obrigada
Fenomenalno.Obozavam vocne poslastice.Yopao pozdrav iz Srbije.
Linda,se ve espectacular,soy cubana, gracias por compartir tus lindas recetas
¡Gracias! ¡Sus palabras son muy valiosas para mí!❤️❤️❤️
Kinek a zenéjét and hallgatjuk????? Nagyon tetszik olyan min Paul Simon és Garfunkel
This _should_have millions of views, because it’s looks delicious! I can’t help adapting recipes to my taste, though, so when I make this, I’ll use blackberries and cream cheese or mascarpone. Thanks much!
Thank you so much for your comment! ❤️And your idea about the adaptation is excellent! 👍🏻Let me know how it turns out.😚
I thought by the picture that it was cream cheese! That would be great! And I’d love to use strawberries. 😋
@ I will also make this pie with strawberries.🤗 I tried to make it with apples. It is less tasty with apples. But with cherries it is simply incredibly tasty.
Desde España.
Excelente receta. Muchas gracias
Hi, I'm from Northern Ireland
De France dans le sud Marseille merci j adore vos recettes.
I am seeing from Chile
Dsd🇦🇷 bella música también, además de lo exquisita bb que se ve la torta de cerezas 😊
Conchas Brasil 🇧🇷
Guardo da Venezia...buoooooono😜👌
Rio de Janeiro . BRASIL
Ciao cara io ti guardo da Italia (Veneto).
E grazie di questa meravigliosa ricetta👋👋👋😋😋😋🥰🥰🥰
Se le mie ricette piacciono in Italia, sono così felice! Un grande saluto al mio paese preferito.❤️❤️❤️
А розмір форми?@ErdbeereninSchokolade
Se você puder; ensine kugelhopf e bolo malakoff.
Obrigada! 😊
❤. Magnifique. Merci. J adore
gracias por la receta. Saludos desde mexico!
مشتركة جديدة بالقناة من سوريا المحررة استمروا بالابدااااع ❤❤❤
Looks delicious,but why don't you use a planetary mixer to make the dough,it would speed up your work and make it better and easier Warsaw,Poland.
@ErdbeereninSchokolade obviously knows how to make a great cake - this really is an excellent recipe. And if it's her choice not to use the mixer, ok (I'd use it, thought) - but although I do appreciate a thorough explanation, I just did not have the patience to watch the endless dough making nor the endless lemon squeezing, nor the also endless egg whites mixing... Those are some basic things, so I fast forwarded all of it. I watched until the end only because of the sour cherries.
❤Nagyon guszta❤ Elkészítem! Köszönöm!
Mártus Magyarország❤🎉
I'm from Brazil! I like chocolate cake.
Oi Fatima, o Brasil tem umas sobrimesas maraviliosas. Quindin, meu favorito.
Watching from Fuerteventura spain
Brava 🌺
Gracias por tu receta te veo desde México 😊
¡Gracias! Estoy muy feliz de que mis videos se vean en México. ¡Es un país maravilloso!❤️
Desde Colombia me encantan tus recetas ❤
¡Gracias! ¡Un cálido saludo a Colombia!🤗
Sehe aus Frankreich
Buenas noches desde Cataluña,españa
Ik bekijk dit vanuit Arnhem
Wow looks just too good. Thanks for the recipe.
Thank you!
From the Loire Valley ... France
❤ Hi, i am from Bulgaria.❤
Ciao Dall'Italia! Non vedo l'ora di provare a farla!! Spero tanto di riuscire nell'impresa! Sembra invitante e buonissima. Grazie di aver condiviso la tua ricetta con noi! A presto.❤
Grazie per il vostro commento! Mando un grande saluto alla mia amata Italia! 😘❤️
I like, from Spain Valencia ❤
Ευχαριστώ πολύ από Ελλάδα τέλεια συνταγή 🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉
Ένας μεγάλος και θερμός χαιρετισμός στην Ελλάδα! Σας ευχαριστώ!❤❤❤
Waaaaaw, ce bunatate...... Multumesc cu recunostinta si iubire! ☺️💓🌺🌷🌸💮🌺🌺🌷🌷🌷🌷🌸💮🌸💮🌸🌸🌸🌸🌺🌺🌺🌺🌺🌺🌈
Hola desde España, maravilloso pastel, tengo una pregunta sobre la mantequilla, se utiliza fría del refrigerador o a temperatura ambiente? Gracias y saludos
Tiene que ser fria del refridgerator para ahcer o que es necessario.
¡Hola a España! Sí, el aceite debe estar frío.
Thank you so much It was great
Thank you for your comment! Your words inspire me! ♥️
I'm from Uruguay,Montevideo
Доброго вечора вам я з України счастя миру вам❤🎉😢
Rio de Janeiro , Brasil
Ganz schön stümperhaft beim essen
Hi ,I am from Canada.
Te veo desde fayon zaragoza españa
Super !
Hello, can I use strawberries instead of cherries?
Hello! This is a great idea, I think you will get a very tasty one.
Hallo aus Deutschland super Kuchen ❤
Vielen Dank für Ihren Kommentar! Deine Worte inspirieren mich! ♥️
🇹🇷 Türkiye / İzmir den iyi akşamlar 🙋♀️
Desde Cataluña,España saludos 😊
Как красиво работают женские ручки!
¡Un cordial y grande saludo a Cataluña! Me alegro mucho que estés mirando♥️
Спасибо вам! Это очень приятно!
@ErdbeereninSchokolade 🙂
Nella from Australia 🇦🇺
Nice to meet you! Thanks for the comment! ♥️
A. Mí me gustaría postres sin azúcar, gracias ❤
Voy a intentar hacer algo para ustedes. ¡Gracias por el comentario!❤️
What size is the tin and how far up the side should the sponge go?
Also the film and transcript state baking powder but the materials/ ingredients state baking soda.
Could you clarify please
Hello! and thank you for your interest in the video! ☺️ The diameter of the form is 19-20 cm, then with this amount of ingredients the pie will be high. but if your form is larger, it is also ok, the pie will just be lower. the height of the bottom shortbread layer is about 0.8 cm. The recipe uses baking powder.
Thank you. The ingredients / transcript state a lemon but the film shows the juice of half a lemon. As a percentage of the pastry crumble to save for the top would you agree about 20%?
If the ingredients were split up into base and top pastry/shortbread and cherry filling and cream layer it would also be a helpful.
The initial list also should state separate the eggs to use yolks and whites in different parts of the recipe. Are the eggs medium size?
I would like to know exactly what I need so I can make it correctly. Thank you for your prompt reply.
@ErdbeereninSchokolade
I didn’t show in the video how I squeeze the second half. I had a medium-sized lemon, and I squeezed about 20 ml of lemon juice. I think about 15%-20% of the crumble should be saved for the top, so yes, you’re right. And yes, the eggs are medium-sized. Don’t worry, I’ll update the description now as you suggested.
I’ve pinned a detailed list with sections in the first comment, as you requested. My dear, if you have any more questions, please don’t hesitate to ask. This is the best pie I’ve ever made, and I’ll be so happy if you give it a try.
My question was about the height of the sides rather than the thickness of the base. As you are using an adjustable cake ring it's difficult to judge the tin height but I would guess the shortbread/pastry side walls should be 5cm above the base level or 42mm above the top of the base pastry.
I will be making this next week, probably Thursday. I will post a comment / rating afterwards.
Thank you for clarifying the lemon juice quantity. An exact volume is much better than just saying juice of a lemon as the juiciness can vary .
Muy buena 👌
👍👍👍👍👍👍👍
Arată super
Boa noite 🌙
Sou de Goiânia, Brasil. Será que posso substituir as cerejas por amoras?
From Australia
Wow! It’s so amazing that my videos are watched in Australia! Thank you for sharing.❤️
Si mea gustado❤
Preljep recept🎉🎉Goca Pecinci/SRBIJA
From Algeria
Brasi!!
Disculpa es royal o bicarbonato son cosas diferentes gracias
Pozdrawiam z Polski❤
Pozdrowienia dla Polski! Wiem, że w Twoim kraju jest wiele pysznych deserów. Jaki jest twój ulubiony?
Agradeco por + detalhes ex tamanho e altura da forma
O diâmetro da forma é de 19-20 cm, mas você pode usar qualquer uma que tiver. Nesse caso, o bolo terá uma altura diferente, mas será igualmente delicioso.
Hello from Boston. This recipe looks delicious. Very pretty cake, although it doesn’t slice nicely.
Did you know that you should never add cornstarch to hot liquid because it will lump. I saw it happen in the video. You should have whisked it in with the lemon juice and then added it to the hot cherries. Just a little food for thought! ✌️🍻
Dieser Denkanstoß ist Qutsch!!!! Maisstärke bildet im Gegensatz zu Mehl niemals klumpen, selbst nicht in heißer Flüssigkeit. Deshalb verwende ich nur Maisstärke zum Kochen und Backen. Im Übrigen..., Puddingpulver ist Maisstärke
Hello to Boston! Thank you for your advice! I will definitely try to do as you recommend.
Oh, danke für deinen Kommentar! Es stellte sich heraus, dass ich alles richtig gemacht habe.♥️
@@steffifust9583
Yes, it is. And that’s why you mix it with cold ingredients before putting it on the heat! Ask any chef! 😘
@ErdbeereninSchokolade
Lol! 🤣
España (alicante)
Yummy 😊
Thank you🥰
Desde España
INDONESIA BANDUNG JAWA BARAT
ძალიან მომეწონა, გემოვნებიანი და ფაქიზი კულინარი ხართ, აუცილებლად ვეცდები. საქართველოდან გიყურებთ.
საქართველოს ხშირად ვსტუმრობ და ძალიან მიყვარს ეს ქვეყანა! მიყვარს ქართული სამზარეულო. მაგრამ ყველაზე მეტად მე მიყვარს ქართველი ხალხი!♥️♥️♥️
Jestem z Polski
*_CORRECTIONS:_* You omitted to say/write that *the butter must be cold to make the crust!!* This is massively important for beginners to be told, or their crust will FAIL. It looks as though *you defrosted the frozen cherries and discarded the juice prior to putting them in the pan,* which is, again, an incredibly important step in making the filling.
I want you to succeed, so here is some advice: I believe that *if you want to build your channel and attract positive comments, **_it’s a good idea to try to think in the mindset of a beginner_** when making your videos.* I have learned from watching at least 100 baking videos that the people with the most subscribers do this very thing, and leave nothing to chance, because *they don’t want their viewers’ efforts to fail.* You should also stop with the *CLICKBAIT* titles, because if you don’t,many people-and I am one of them-will simply decide not return to your channel.
Don't worry, the video shows that the butter is cold. Thank you for your comment.❤
Ich löse die Stärke vorher im Saft auf,cwiw beim Pudding kochen.
❤❤❤❤❤
نصيحه الموسيقى مزعجه جدا
الفيديو طويل
تسلم ايدك بالتوفيق
Wozu die Blumen im Bild ???????????
❤😊