Steps for Pasticciotto Cake with Pastry Cream and Sour Cherries

• This family-size version of the classic Leccese pasticciotto is even more indulgent thanks to the addition of sour cherries, whose tart note perfectly balances the sweetness of the cream.

  Prepare all the ingredients. Also have ready 1 egg yolk mixed with a splash of milk to brush the top of the cake before baking, to get the typical glossy golden finish of the pasticciotto.

  

• Preparing the shortcrust 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 flavorings. Quickly knead until you have a homogeneous dough.

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

• Preparing the pastry cream: While the pastry rests, make the pastry cream. Pour the 2 1/8 cups of milk into a small saucepan. Add the lemon zest (only the yellow part) or the seeds of a vanilla bean. Heat over medium until it almost boils, then turn off the heat.

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

• Add the starch: Incorporate 6 tbsp of cornstarch (or rice starch) into the yolks and sugar, mixing well to remove any lumps.

• Combine the mixtures: Remove the lemon zest from the milk. Pour about one third of the hot milk over the egg mixture, whisking quickly to temper it. Then add the remaining milk little by little.

• 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 appear (boil), continue cooking for about 1 minute to activate the starch, then remove from the heat.

• Cooling: Immediately transfer the cream to a cold bowl. Cover it right away with plastic wrap directly on the surface of the cream; this will prevent an annoying dry skin from forming.

• Let the cream cool first to room temperature and then in the refrigerator. For the Pasticciotto Cake it is essential that the cream is very cold and firm when you fill the pastry shell, so it keeps its shape in the oven.

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

• 

• Pour in the chilled pastry cream and level it. Distribute the sour cherries in syrup over the surface. Roll out the remaining shortcrust pastry and use it as a “lid,” sealing the edges well to prevent the filling from leaking out.

• Baking: Brush the surface with an egg yolk beaten with a little milk to obtain a golden color. Bake in a preheated static oven at 356°F (180°C) for about 40–45 minutes, until well golden.

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

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