Steps for Pasticciotto Cake with Cream and Black Cherries

• This “family size” version of the classic Pasticciotto Leccese is even more delicious thanks to the addition of black cherries, which with their tangy note perfectly balance the sweetness of the cream.

  Once all the ingredients are ready, also add 1 egg yolk mixed with a splash of milk to brush the surface of the cake before baking, to achieve the typical shiny golden finish of the pasticciotto.

  

• Prepare the pastry: In a bowl or on a work surface, work the cold butter (or lard) with the sugar. Add the eggs, and finally the sifted flour with the aromas. Knead quickly until you obtain a homogeneous dough.

• Wrap it in plastic wrap and let it rest in the fridge for at least 30 minutes.

• Prepare the cream: While the pastry rests, prepare the custard. Pour the 2 cups of milk into a saucepan. Add the lemon zest (only the yellow part) or the seeds from a vanilla bean. Heat over medium heat until just before boiling, then turn off the heat.

• Create the “batter”: In a large bowl or another heavy-bottomed saucepan, work the 4 egg yolks with the 3/4 cup of sugar using a hand whisk until the mixture becomes slightly lighter.

• Add the starch: Incorporate the 1/3 cup of starch (corn or rice) to the yolks and sugar, mixing well to eliminate any lumps.

• Combine the mixtures: Remove the lemon zest from the milk. Pour about a third of the hot milk onto the egg mixture, quickly mixing with the whisk to temper it. Then add the rest of the milk gradually.

• Cooking: Return the saucepan to medium-low heat. Continue stirring constantly with the whisk to prevent the cream from sticking to the bottom. As soon as the cream thickens and the first bubbles (boiling) appear, continue cooking for about 1 minute to activate the starch well, then remove from heat.

• Cooling: Immediately transfer the cream to a cold bowl. Cover it immediately with plastic wrap in contact with the surface of the cream; this will prevent the annoying dry skin from forming.

• Let the cream cool first at room temperature and then in the fridge. For the Pasticciotto Cake, it is essential that the cream is well chilled and firm when you fill the pastry shell, so it will hold its shape in the oven.

• Assembling the cake: Divide the pastry dough into two parts (one slightly larger than the other). Roll out the larger part and line a buttered and floured mold, raising the edges well.

• 

• Pour the cold custard inside and level it. Distribute the syrupy black cherries over the surface. Roll out the remaining pastry and use it as a “lid,” sealing the edges well to prevent the filling from leaking out.

• Baking: Brush the surface with a beaten egg yolk mixed with a bit of milk to achieve a golden color. Bake in a preheated static oven at 350°F for about 40-45 minutes, until well golden.

• Tips:
  Cooling: It is imperative to let the cake cool completely (even overnight) before removing it from the mold, to allow the cream to set.
  Dust with powdered sugar before serving.

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