Cherry pie with grains
Instructions
Prepare the dough: sift the flour into a large bowl, make a recess in the Center and place the yeast.
Unbind with warm milk and potato with a little flour, then cover the bowl with a cloth and let the dough rest for a quarter of an hour.
Melt the butter in a saucepan, mix in sugar, egg, lemon zest and salt and stir the mixture to leavened dough and the rest of the flour.
Work around until you have a smooth paste, smooth and rather soft.
When the dough begins to form bubbles stop mix, cover it with a cloth and let rise in a warm place until doubled in volume.
Meanwhile prepare the filling: pour the milk, but two tablespoons, in a saucepan, add the vanilla pod and bring it to a boil.
In a bowl mix the remaining milk with the egg yolks and cornflour, add it to hot milk and boil it to moderate heat until you have formed a thick cream.
Remove from heat, sprinkle with a little icing sugar and allow to cool.
Incorporated the cold cream shredded almonds paste, using a whisk.
The coated dough a rectangular tray 43 x 33 cm, buttered and floured, bucherellatela with a fork, cover with cream and spread over this cherries, washed and pitted.
Mix in a bowl the flour, sugar, butter and vanilla in the splint, impastateli quickly with your hands and crumble the mixture, then sprinkle on fruit.
Leave leaven the cake for 10-15 minutes, then gilds it already warm oven (210-220 degrees) for about 40 minutes.
Ingredients and dosing for 12 persons
- For the dough:
- 250 g of flour
- 20 g of brewer's yeast
- 12 cl of milk
- 40 g of butter
- 30 g of sugar
- 1 egg
- 1/2 lemon (zest)
- 1 teaspoon of salt
- Butter for the pan
- Flour for the baking pan
- To fill:
- 25 cl of milk
- 20 g of potato starch
- 1/2 stick of vanilla
- 3 egg yolks
- 60 g of almond paste
- 1000 g of cherries
- For grains:
- 350 g of flour
- 200 g of butter
- 200 g of sugar
- 1/2 stick of vanilla