Today I made a simple and scenic cake that smells like summer: this sweet puff pastry with cherries and almond cream is ideal for finishing an outdoor lunch or for a special snack.
The crunchy puff pastry base holds and embraces a soft and delicious cream made of almonds, cream, and Greek yogurt, enriched with many🍒 cherries, ripe and juicy!
A seasonal, creamy, and irresistible dessert that can be prepared in an acceptable time, especially considering the summer temperatures!
In Italy, there are numerous varieties of cherries, with different characteristics in terms of size, flavor, color, and ripening period. Among the most common are the varieties durone, sour cherries, ferrovia, sambia, kordia, and many more!
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I’ve opened a recipe channel open to everyone and free on WhatsApp, no notifications and no sound, which you can join by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F where you can read a sweet and a savory recipe every day!
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Always on the TOPIC OF RECIPES WITH CHERRIES, I leave you other suggestions just below:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 6 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 1 package puff pastry
- 2 eggs
- 1.4 oz almond flour (or finely chopped blanched almonds)
- 5.3 oz heavy cream
- 3.5 oz Greek yogurt
- 8.8 oz cherries (pitted)
- 1 tbsp sliced almonds
- 1 tbsp brown sugar (to sprinkle on top before baking)
- 1.4 oz granulated sugar
Tools
20/22 cm PAN
- Pans
- Bowls
- Spoons
- Pitters
- Forks
Here are all the steps to make it perfectly, following these simple steps
I roll out the puff pastry in a 20cm pan, keeping the paper the package is equipped with, and with a fork, prick the bottom.
I prepare the cream that will envelop the cherries by mixing the eggs with the granulated sugar in a bowl, then adding the cream, yogurt, and almond flour.
I mix well with a rubber spatula to obtain a homogeneous cream.
I pour the cream over the puff pastry base and distribute the pitted cherries evenly, slightly submerging them.
I finish the sweet pastry with sliced almonds and a light sprinkle of brown sugar.
All that’s left is to bake in a preheated static oven at 356°F for about 35/40 minutes, depending on your home oven, until the surface is golden and the almond cream has set.
I let it cool completely and then serve it for tasting!
It’s delicious, you know?
Enjoy your meal and happy cooking!
Annalisa
