Calfoutie is a French delicacy, rich in cream and eggs with very little flour, similar in texture to baked pudding or flan. The French usually celebrate the cherry season with it, but why settle for just this short period (even though you can obviously make it with cherries as well)?
Chef Yogev Yeros prepares a summer kalpoti and combines forces between yellowish nectarines and purple and sour plums that will be covered in the baked creamy shell. Since the kalpoti is not exactly a cake, but more like a quail or an omelette (in standard Hebrew it sounds less irritating, but the taste is still divine), it is recommended to bake it in personal heat-resistant dishes, or in a large round pan that can be served in the center of the table. pay attention! Don't try to slice it, just serve with spoons and enjoy the perfect combination between the sour fruits and the rich baked cream shell that envelops them.
Ingredients for the recipe
For summer fruits:
2 nectarines
2 plums
1 heaping tablespoon of sugar
for the kalpoti batter:
1 egg
2 egg yolks
Pinch of salt
½ cup of sugar
200 ml sweet cream 38%
2 tablespoons of sour cream
1 teaspoon vanilla extract
Lemon zest (about half a lemon)
⅓ cup of self-raising spelled flour
50 grams of butter for greasing the molds
sugar powder
Preparation
How do you make summer fruit kalapoti?
1. Heat the oven to 175 degrees.
2. Coarsely chop the plums and nectarines, put them together in a bowl and mix well with a heaping spoonful of sugar, until the fruits are shiny and slightly liquid (about 2 minutes).
3. Beat the egg and yolks with a pinch of salt in a mixer with a whisk. Add the half cup of sugar gradually and continue to beat until the eggs are very fluffy and light (about 3 minutes).
4. Mix in the fats, vanilla extract and lemon zest and then gently fold in the flour, just until it is completely incorporated.
5. Grease well with butter 6-7 personal baking dishes (clay, iron or other) or one large 24 cm diameter pan. Arrange the fruit between the dishes and pour the batter over it.
6. Bake immediately in the hot oven for about 25 minutes, until slightly golden and set, but still vibrating in the center. Sprinkle powdered sugar on top and serve.
Tip: It is recommended to eat the Kalfoti immediately after it comes out of the oven.