Italian Old Fashioned Cherries Cake or Dolce Di Ciliegie

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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.
- Ready In:
- 50mins
- Serves:
- Units:
6
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ingredients
- 1⁄2 lb cherries (250 g frozen or fresh)
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Mold
- 1 teaspoon butter or 1 teaspoon vegetable oil
- 2 ounces almonds (ground)
- 1 tablespoon breadcrumbs (finely grated)
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Filling
- 4 large eggs, divided
- 4 ounces icing sugar (120 g)
- 2 ounces breadcrumbs (finely grated, 60 g)
- 1⁄2 tablespoon cornstarch (if using frozen cherries)
- 2 tablespoons nuts liqueur (alternative Amaretto or Maraschino)
- 1⁄2 teaspoon vanilla extract (grated peel only) or 1/2 lemon (grated peel only)
- 2 tablespoons icing sugar (to serve)
directions
- 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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RECIPE MADE WITH LOVE BY
@Artandkitchen
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@Artandkitchen
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"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."
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This recipe has potential, but I need to tweak it. The flavor and texture were really amazing but the 400° temperature caused the edges to blacken and taste like burnt sugar. I'll lower the temperature to 375° and maybe shorten the cooking time. I used gluten free breadcrumbs and they worked out fine. Next time it will get at least 4 stars!Reply
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