Today I want to share with you a recipe that, frankly, struck me to the core. The fact is that it is, in fact, a cupcake on the water. Maybe someone is familiar with this technology, but this is the first time I see it. Sour cream, milk, kefir and yogurt are usually added to the dough, but to water, and even with such an amazing result? The cupcake turned out to be airy, almost weightless, it does not harden for a long time, just a miracle!
| Cook Time | 60 minutes |
| Servings |
Ingredients
- 250 gram Flour
- 200 gram Sugar
- 150 ml Sunflower oil
- 150 ml Water
- 4 pieces Egg
- 12 gram Dough baking powder
- 1 glass Cherry
- 2 tablespoons Powdered sugar (for sprinkling)
Ingredients
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Instructions
- Separate the yolks from the whites. Beat the egg whites to thick peaks so that they remain until the end.
- Whisk the yolks with sugar until foam forms.
- Without stopping whipping, add sunflower oil and water to the yolks. Add flour and baking powder.
- Add the proteins, mix gently. The dough is like for pancakes.
- In a form greased with oil and sprinkled with flour, put half of the dough, sprinkle with cherries. If you use frozen cherries, it needs to be thawed.
- Spread the remaining half of the dough with cherries.
- Bake in a preheated 180 degree oven for 45 minutes. Remove the finished pie from the oven and let it cool.
- Remove the pie from the mold and sprinkle with powdered sugar.
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