John Myers
Cherry Cake Crostata Di Visciole
The perfect cherry cake crostata di visciole recipe with a picture and simple step-by-step instructions.
- For the shortcrust pastry:
- 300 g Flour
- 200 g Butter
- 100 g Sugar
- 1 tsp Cinnamon – at will
- 1 Egg
- 2 tsp Baking powder
- For the filling:
- 500 g Cherries – fresh or straight from the glass
- 200 ml Cherry juice
- 150 g Sugar
- 2 Cloves
- 1 tsp Cinammon
- 2 tbsp Strength
- 2 tbsp Lemon juice
- Mix all the ingredients for the shortcrust pastry and quickly knead a dough, wrap in cling film and place in the refrigerator for about an hour.
- In the meantime, butter a tart pan and dust with flour or breadcrumbs. (I used smaller tart forms with a diameter of approx. 12 cm, 6 pieces are enough with the amount of dough)
- Fresh cherries or cherries from the jar can be used for the filling. Fresh cherries must of course be pitted beforehand. Put all the ingredients for the filling (except for the starch and the lemon juice) in a pan and bring to the boil, simmer for a few more minutes over medium heat. Remove the cloves and thicken the mass with the starch. Add the lemon zest and juice and stir everything again well.
- Preheat the oven to 180 degrees.
- Roll out 2 / 3 of the dough on a floured surface and line the prepared tart pan with it. Spread the cherries on the dough. Roll out the remaining dough, cut into strips and cover the cake with it. Another possibility would be to cut out shapes with biscuit cutters and use them to top the cake. If there is still dough left over, you can cover the edge with a large strip. (If there is still dough left, you can freeze it without any problems.)
- Bake the crostata on the middle rack for about 30-35 minutes until golden brown. After baking, let it cool down so that the cherry mixture can still set – if you cut the cake straight away, the filling will run out like water;). Sprinkle with sugar as desired and / or serve with whipped cream, vanilla ice cream or vanilla sauce. In this sense: Buon appetito!
Facebook Comments