ITALIAN OLD FASHIONED CHERRIES CAKE OR DOLCE DI CILIEGIE
This historical family recipe has been published by the famous Italian cook Artusi in his book "L' arte la scienza in cucina e l' arte di mangiar bene" in 1891 (http://www.italia-rsi.org/zzz/pagine_gialle_cultura_italiana/cucina/artusi.htm) Note: between the first reviewer and second review the recipe has been altered! I corrected the recipe back to the original.
Provided by Artandkitchen
Categories Pie
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Wash cherries and eliminate stones.
- Grease your mold (more or less 10 to 10 inches).
- Distribute the almonds and one tablespoon bread crumbs to coat the bottom of the mold.
- Blend egg yolk with the icing sugar until creamy and soft.
- Incorporate bread crumbs, cornstarch (if using frozen cherries and you have a lot of juice), liqueur, vanilla or lemon zest and the liquid of the cherries (if using frozen ones).
- Beat egg whites separately to soft peaks; incorporate gently into the egg yolk mix.
- Distribute this soft mix equally on the coated mold.
- Drop the cherries on it.
- Bake in the preheated oven at 400 degrees Fahrenheit (200°C) for about 30 minutes or until brown and cooked through (heat and timing are basing it on convection oven).
- Top with powdered sugar.
- Serve hot or cold.
- Suggestion for top presentation: place one piece on the dish, add 1 tablespoon cherry liqueur (or maraschino or sherry) on it and heat in the microwave until hot (about 15-20 seconds). Serve with vanilla ice cream.
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