The bedrunner cake with cream and cherries is a quick and easy dessert to make, especially if we use the ready-made puff pastry bases that we find in the supermarket.
I thought of making this cake even more delicious by adding an abundant dose of cherries in syrup that I always have in my pantry and the result is really out of this world!
I indicated 6 servings but they can also be 8, it depends on the size of the square and the dimensions you make, haha!
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BEDRUNNER CAKE WITH CREAM AND CHERRIES
The cuisine of ASI
- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 15 Minutes
- Preparation time: 20 Minutes
- Portions: 6/8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 286.06 (Kcal)
- Carbohydrates 36.30 (g) of which sugars 19.94 (g)
- Proteins 5.03 (g)
- Fat 14.11 (g) of which saturated 3.65 (g)of which unsaturated 9.96 (g)
- Fibers 0.47 (g)
- Sodium 68.71 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for BEDRUNNER CAKE WITH CREAM AND CHERRIES
- 1 package puff pastry (rectangular)
- 1 tablespoon sugar
- 2 cups milk
- 4 egg yolks
- 5 tablespoons cornstarch (maizena)
- 1/2 cup sugar
- 1/2 cup syruped cherries (well drained, by Fabbri)
- to taste powdered sugar (for final decoration)
Tools for BEDRUNNER CAKE WITH CREAM AND CHERRIES
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- Saucepans
- Baking Pans
- Whisks
FOR THE PREPARATION OF BEDRUNNER CAKE WITH CREAM AND CHERRIES
For this simple and delicious recipe first I unroll the puff pastry I divide it in half and with the prongs of a fork, I prick it everywhere to prevent it from rising too much during baking.
I sprinkle the 2 rectangles with granulated sugar and bake it at 356°F for about 15 minutes, checking the baking.
While the puff pastry is baking in the oven, I start preparing the custard and so I put the egg yolks in a bowl, add the sugar and mix the two ingredients well.
I then add the sifted flour and the milk gradually and always stirring with a whisk to avoid as much as possible the formation of lumps (in this case, I can blend everything well with an immersion blender).
I pour the extract of vanilla and put it on moderate heat until the cream thickens and becomes creamy.
I turn off the heat, place the plastic wrap in contact and let the filling of the bedrunner cake with cherries cool.
When it is cool, I spread it on the first rectangle, trying to cover the entire surface
I also add the drained cherries (I could have done better) from the preservation syrup, arranging them randomly but trying to cover the entire size of the puff pastry uniformly.
I reassemble the bedrunner cake with cream and cherries by placing the second rectangle of cooked puff pastry
then I sprinkle with plenty of powdered sugar and let it set well for about an hour.
I’ll also share with you the recipe for microwave-cooked custard smooth and delicious, and that of another dessert always with custard!
This type of filled desserts based on puff pastry even if kept in the fridge for a couple of days, should, and I repeat these are my thoughts, be eaten on the same day because then the puff pastry absorbs the moisture from the creams and becomes soggy and … I don’t like it anymore but as always … everyone has their own tastes and they are all accepted and acceptable!
Enjoy your meal!
Annalisa
Annalisa
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