Cream cake with Amarena Fabbri

40 minutes + 50 cooking

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Amarena Fabbri 600g
Amarena Fabbri 600g Buy now
Cream cake with Amarena Fabbri

Ingredients

  • FOR THE CRUST

  • 500 g flour
  • 200 butter
  • 200 sugar
  • 2 large eggs
  • 1 tsp baking powder
  • rind of 1 lemon
  •  
  • FOR THE PASTRY CREAM
  • 400 ml milk
  • 100 ml heavy cream
  • 4 egg yolks
  • 150 g sugar
  • 40 g corn starch
  • 1 vanilla pod
  • 250 g Amarena Fabbri, drained
  • powdered sugar, to taste

Preparation

Crust: Mix all the ingredients of the crust in a bowl until you have a loaf. Wrap it in the film and let it rest in the fridge for half an hour.

Pastry cream: Heat the milk in a saucepan together with the vanilla seeds extracted from the pod and the empty pod. Beat the egg yolks with the sugar in another saucepan, then add the cornstarch.

Temper the eggs with a little warm milk after removing the pod, then add all the remaining milk and place the saucepan on the heat. Cook the cream over moderate heat, always stirring until it reaches a creamy consistency.

Pour the cream into a container, cover with film touching the surface of the cream and refrigerate until cool. With half the dough, create a 5 mm thick disc with a rolling pin, place it on the bottom and edges of the buttered pan.

Prick the dough with a fork. Pour the pastry cream into the crust and top with Amarena Fabbri cherries. Create a second 5 mm disc from the rest of the dough and place it on top of the cake.

Close the edges well by pressing with your fingers or a fork. Bake at 340°F for about 50 minutes or until golden brown on the surface. Allow to cool completely before serving.

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