The recipe for this cake was given to my mother by Signora Mina, her dear friend. Signora Mina made bocconotti (small pastry baskets stuffed and glazed) to scream, beautiful, all the same, glazed with white and with a delicious black cherry on top. I, who do not have his di lei thousands of bocconotto molds and his patience di lei, I took the recipe and made a single “bocconottone” making a delicious tart.
Production time: 1 hour and 30 minutes
Degree of difficulty (from 1 to 5): 2
mould: 26 cm
Ingredients
shortbread
½ kg of flour
2 medium eggs
200g of sugar
100ml of oil
grated score of a lemon
1/2 sachet of baking powder
a drop of milk (if needed)
Stuffed
150g of almonds with toasted and chopped skins
150 g of almond flour
150g of sugar
3 medium eggs
grated rind of half a lemon
a pinch of cinnamon
a pinch of clove
Strega or maraschino liqueur
icing
250g of sugar
100ml of water
They will also serve
150 g of dark chocolate chopped with a knife
250 g of black cherry jam
Procedure for making the tart tart
shortbread
Make a fountain with the flour, add all the ingredients to the center and knead until the mixture is smooth and homogeneous. Let it rest in the fridge for an hour wrapped in plastic wrap.
Stuffed
Put all the ingredients in a bowl and mix well. Add the liqueur, one tablespoon at a time, until the mixture is rather fluid.
icing
Put water and sugar in a saucepan over the heat and wait for it to boil. After 10 minutes from the boil, remove from the heat and let it cool. Once the mixture has cooled, whisk it until it turns white and use the icing immediately, pouring it over the cake, because it hardens very quickly.
Cake assembly
Bring the pastry back to room temperature;
spread it and cover the bottom and walls of the mould;
spread dark chocolate on the bottom;
cover with black cherry jam and finish with the almond mixture, taking care to remain at 1 ½ cm under the edge of the tart, because during cooking the filling will swell a little;
bake in a preheated oven at 180°C for 30 minutes;
let it cool well;
prepare the icing;
pour it very quickly on the tart and decorate with sour cherries as Signora Mina did or as I did with edible flowers, sour cherries and chocolate or with what your imagination suggests.
The recipe was made by Rosa Trotta.
