Cherry cream cakes

See the recipe by Teresa Mosca

Blog: Nella Cucina di Teresa

Molino Soncini Cesare Cake Line flour for Pastry35g
Molino Soncini Cesare type-00 flour260g
sugar160g for the pastry + 75g for the filling
sachet of vanilla1
egg yolks2
lemon juicehalf
cherries in syrupas desired
saltas needed

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.


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