Preparation

• First of all, heat the milk over medium heat until it is almost boiling.

  In the meantime, beat the egg yolks in a bowl with the sugar, then add the sifted flour and dilute with the boiling milk.

• Place the mixture in a saucepan and, still over low heat, continue cooking until the custard thickens.

  When it has thickened, remove the pan from the heat and add the vanillin off the stove.

  Cover the custard with cling film directly on its surface and let it cool completely, then refrigerate until ready to use for the cream-filled cardinals.

• Preheat the oven to 338°F. In a bowl, beat the eggs and the extra yolk with the sugar until you obtain a light and frothy mixture.

• Add the vanilla extract and slowly pour in the vegetable oil, continuing to beat with an electric mixer.

  Then add the water and the sifted flour mixed with the baking powder. Take a muffin/cupcake tin and fill each cavity up to about 3/8 in below the rim.

• Bake these delicious little cakes for about 25 minutes, but always check perfect doneness with the toothpick test.

  When they’re done, remove the cream-filled cardinals from the oven and, once they are just warm, unmold them onto a cooling rack.

• Now carefully (I wasn’t very skillful, hehe) use a sharp knife to make a cone-shaped hole. Moisten the inside of the cream-filled cardinals with Alchermes: I diluted it a little with water so the flavor wouldn’t be too strong!

• Also brush the cone-shaped caps with the liqueur.

  Using a piping bag, fill the cavity and place each cap on top of the custard. Finish by dusting with icing sugar and serve the cream-filled cardinals at the table… enjoy!

  Annalisa

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