If you thought the days of cherry delights was coming to an end, you were wrong. After the "dry" type of sweets made with this incredibly delicious fruit, it's time to indulge in something creamier.
This recipe was created by the guidance of my palate and the given moment - invented.
Not so much sugary, not so typical for me, ha?
However, each bite of this heavenly refreshing dessert will tickle your cravings for more.
Ingredients:
The crust - in my case, they were bought, I came across something in the market that tickled my fancy and reminded me of the crust for the famous rose cake, although these were more like something between a waffle and that, whatever, you can choose the crust of your own choice.
For the cream you will need:
Milk 500ml
Vanilla pudding 1 bag
270 grams of sugar
100 g of butter
400 g sour cherries
For the glaze:
A couple of spoons of powdered sugar
A little bit of water
4-5 tablespoons of cherry filling
According to the standard protocol, separate a cup of milk for whipping the pudding, and pour the rest into the pot with the cherries.
Then add the sugar, you will notice how the milk reacts to the acid from the sour cherries, small lumps have formed, but don't worry it will not affect the taste or texture, they will disappear during cooking.
Heat to boiling point, then pour in the dissolved pudding mix and bring to a boil, stirring constantly.
After cooling for a few minutes, just enough so that the mass is not hot, add the butter and knead it lightly. I usually finish the cream by whipping the butter separately, and then adding the cooled cream, but that is in the case when the dessert requires thick creams, which I don't need with this one.
Allow the cream to cool completely.
During that time, I soaked the crust with a little milk, so that it softens quickly and all the flavors come together, if you plan to give the cake a little more time to stay off the table [it's impossible for me], then you can skip this step.
Finally, beat the cooled cream with a mixer for a few minutes, just long enough for the cherries to be compactly combined, although I must admit that there is no greater pleasure than when you run into a healthy piece of fruit in a bite, but I insisted on creamy version.
This type of thin crust does not really require a lot of cream, on the contrary, thin layers are sandwiched between them, 7 in total.
A couple of generous spoons for each, spread evenly, even though the filling was previously mixed with a mixer, pieces of cherries are still visible and it will be a sweet occupation to chew on.
The creamy layers are ready to settle in fridge for few hours.
I covered it with baking paper and pressed it with a heavy tray so that the crusts can stick better.
Fridge stored for an few hours...
I admit that this time I was the most impatient for the tasting, couldn't wait for it. Before cutting the cake, glaze it, mix a couple of spoons of cream with powdered sugar and a little water, beat everything together with a fork, and then pour over. The powdered sugar will harden the glaze as it dries.
All I will say is that this piece is a small portion, it definitely deserves to be repeated, and you certainly won't be able to resist, the perfect combination of sourness, creaminess, sweetness...
As for me, summer can start!
Bon appetite!