The Aversana polacca is a dessert of the Campania tradition, originating from the city of Aversa (which gives it its name). Although very delicious, it does not enjoy the same fame as the more renowned sfogliatelle, the babà or the San Giuseppe zeppole, with which it shares a rich and indulgent filling.
Sharing this recipe with you today, I want to give the proper spotlight to an extraordinary cake: soft in texture and delicate in taste, capable of winning you over at the very first bite.
It is said that its origins are linked to a Polish nun from the Capuccinelle convent in Aversa, who gave her recipe to the pastry chef Nicola Mungiguerra. He adapted it over time, enhancing it with ingredients from the Campania region.
The cake is made of two thin discs of soft brioche dough that enclose a delicious filling of pastry cream and sour cherries in syrup. The finished look is simple and homely, and this is exactly what makes me appreciate it even more.
The cake version is also called the “gran polacca”, to distinguish it from the individual portion, the “polacchina”, which vaguely resembles the Ischia croissant.
Making it at home is a small act of love: it takes a bit of time, it’s true, but each step rewards you with aromas and sensations that taste of tradition and things made with care.
Now take a minute to read the recipe… and then let’s COOK and EAT!!
See also
- Difficulty: Medium
- Cost: Medium
- Rest time: 4 Hours
- Preparation time: 40 Minutes
- Cooking time: 25 Minutes
- Portions: 6
- Cooking methods: Oven, Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 tbsp water
- 0.35 oz fresh brewer's yeast (or about 1 1/3 tsp (≈4 g) active dry yeast)
- preferment (lievitino)
- 1 2/3 cups Manitoba flour
- 2 eggs
- 3 tbsp sugar
- 2/3 tsp salt
- orange zest (grated)
- 3 tbsp butter
- as needed milk (if necessary)
- pastry cream
- as needed sour cherries in syrup
- as needed coarse sugar (pearl sugar) for sprinkling
Tools
- 1 Stand mixer
- 1 Rolling pin
- 2 Bowls
- 1 Whisk
- 1 Small saucepan
- 1 Baking dish
- Baking paper
- Plastic wrap
- 1 Piping bag
- 1 Cooling rack
- 1 Dough scraper
- 1 Baking sheet
Steps
Preparing the Aversana polacca takes a little time because it involves several stages: first making the preferment (lievitino), then preparing the brioche dough and finally the pastry cream. However, by following a precise order in the various phases you will optimize time and work more organized. Now let’s see all the steps in detail.
First prepare the preferment (lievitino).
In a bowl gather the water and dissolve the fresh brewer’s yeast in it, then add the flour. Work first with a fork and then by hand until you get a homogeneous little dough.
Score the surface in a cross, cover with plastic wrap and let it rise until it has tripled in volume.
Meanwhile, prepare the pastry cream (HERE) so it has plenty of time to cool.
When the preferment is ready, put it in the bowl of the stand mixer together with the sifted flour, the eggs, the sugar and the grated orange zest. Start kneading and if you notice the ingredients are struggling to come together, add a little milk. In my case about 1 tbsp + 1 tsp (≈20 ml) was enough. The optional addition of milk depends on the fact that not all eggs have the same weight.
Finally add the salt and when the ingredients are fully combined, start adding the butter little by little, making sure not to add more butter until the previous portion has been completely absorbed.
Knead until you obtain a smooth, homogeneous dough that is well “in cord” (well developed and elastic).
Transfer the dough into a buttered bowl, cover with plastic wrap and let it rise until it doubles in size.
After the first rise, divide the dough into two equal portions and, with the help of a rolling pin, roll each one into a disc about 10 inches (≈25 cm) in diameter. Perform this operation on two lightly floured sheets of baking paper.
Then put the pastry cream, which should now be cold, into a piping bag.
Using the baking paper to help you, transfer one brioche disc to a baking tray then fill it with the pastry cream and the sour cherries in syrup (the amount and whether to add some syrup depends on personal taste). At this stage leave a border of at least 1 cm free, which you will brush with a little beaten egg.
Finally, close the cake with the second disc of dough and press the edges well with the tines of a fork. Let the Aversana polacca rise for another 30 minutes.
At the end of this second rise, brush the surface of the cake with the beaten egg and sprinkle it with the coarse sugar.
Bake the Aversana polacca in a preheated static oven at 356°F for 25 minutes.
Once out of the oven let it cool completely before slicing and serving 😉.
Storage
The Aversana polacca keeps in the fridge for 1–2 days inside an airtight container or on a plate well covered with plastic wrap.
Notes
To obtain a firmer pastry cream capable of holding the slice without collapsing, increase the cornstarch (maizena) to 50 g.
FAQ (Questions & Answers)
Can I prepare the dough in advance?
Yes, you can prepare it the day before and let it rise slowly in the refrigerator. The next day just take it out, let it come to room temperature and proceed with the filling.
Can I make the pastry cream in advance?
Yes, you can make it the day before and keep it covered with plastic wrap directly on the surface in the refrigerator. The next day just whisk it a bit with a hand whisk to make it smooth and creamy again.
What type of sour cherries should I use?
The best are sour cherries in syrup, because they have the right balance of sweet and tart and a great texture for baking.
Can I use fresh cherries instead of sour cherries?
The result would be different: cherries are sweeter and less tangy. If you use them, I recommend adding a few drops of lemon to balance the flavor.
Why doesn’t the dough rise well?
It could depend on several factors: inactive yeast, liquids that are too hot or too cold, or insufficient rising time. Also make sure to work the dough until it becomes elastic.
How can I prevent the filling from leaking during baking?
Seal the edges of the dough well and don’t overfill with cream and cherries.
Can it be made as individual portions?
Absolutely yes! You can divide the dough into small filled buns: perfect for buffets or breakfasts.
