Our Recipes Cherry cream cakes
Cherry cream cakes
Blog: Nella Cucina di Teresa
|Molino Soncini Cesare Cake Line flour for Pastry||35g|
|Molino Soncini Cesare type-00 flour||260g|
|sugar||160g for the pastry + 75g for the filling|
|sachet of vanilla||1|
|cherries in syrup||as desired|
Ingredients for the filling/topping
caster sugar, for dusting as needed
First we should prepare the filling, so that it can cool: heat the milk in a pot with the vanilla. In another pot, whisk the egg yolks with 75g of sugar, when they are nicely whipped and frothy, add the Pastry flour a bit at a time, mixing well. Slowly add the warm milk/vanilla mix a bit at a time, and finally add the lemon juice and heat on a low flame. Keep cooking until it thickens, stirring constantly to avoid any lumps, when nice and thick remove from the flame, pour onto a plate, and leave to cool under clingfilm (press down to make sure the mix does not dry out). To make the dough, mix the type-00 flour with the remaining 75g of sugar, the lard and the eggs until you have a smooth mixture. Roll out to a width of half a centimeter, and cut into your desired shapes. On each piece place a spoonful of your cooled filling, and a cherry, and close each one over on itself. Place on a paper-lined baking tray, brush each with some milk (or egg yolk for a shinier look), and bake at 170°C for 20 minutes, or until they have browned. Leave to cool on a wire grate, and serve dusted with caster sugar.
Except where indicated; images and recipes supplied by our bloggers are copyright of the blogger concerned, and are reproduced here with their permission.