FOR THE SHORTCRUST PASTRY : 400 g Italian ‘00’ flour 160 g icing sugar 200 g lard 4 g baking powder 80 g egg yolk one vanilla pod 4 g salt
FOR THE CUSTARD : 5 egg yolks 140 g sugar 40 g corn starch one vanilla pod 400 ml fresh whole milk 50 ml cream 50 g Gorgonzola Dolce a few cherries in syrup 1 egg for brushing
Method:
Place the flour and sugar in a bowl and make a well. In the middle, place the lard, baking powder, vanilla pod seeds and salt. Rub with your fingertips until you get a breadcrumb-like mixture, add the egg and continue to knead quickly until you get an even dough. Leave to stand in the fridge for at least 30 minutes, covered in cling film. For the custard, whip the egg yolks with the sugar, add the vanilla seeds and the corn starch. In the meantime, bring the milk to the boil in a pan with the cream and the gorgonzola. When boiling, add the whipped egg mixture to the milk and cook for around one minute, whisking continuously. Cool the cream down quickly in a bain-marie using water and ice, or in a domestic blast freezer, after covering it with cling film. Roll out half of the shortcrust pastry to a thickness of 5 mm and cover the base of the previously greased and floured mould. Pierce with a fork. Fill 2/3 of the mould with the custard, sprinkle with the cherries and cover with the other half of the shortcrust pastry. Fold the edges over, sealing them carefully. Brush the surface with a beaten egg. Bake at 180°C for around 40 minutes, until the surface becomes golden brown. Leave the cake to cool down, sprinkle with icing sugar and serve.
AICI – Associazione Insegnanti di Cucina Italiana
Maria Cristina Daraio’s recipe
We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.