Crostata Di Visciole – Italian Cherry Cake

Summary

Prep Time	45 mins
Cook Time	40 mins
Total Time	1 hr 55 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the dough:

For the filling:

Crostata Di Visciole – Italian Cherry Cake

Instructions

Knead a dough from flour, butter, 100 g sugar, egg and salt. Wrap the shortcrust pastry in cling film and put it in the refrigerator for 30 minutes. Meanwhile, prepare the filling.
Fresh cherries as well as cherries from the glass can be used for the cherry cake. The fresh cherries must first be pitted. Then they are boiled in a saucepan with the cherry juice, the remaining sugar, the cloves and cinnamon. Simmer for a few minutes over medium heat, remove the cloves and thicken with the cornstarch. Add the lemon peel and juice.
Roll out 2/3 of the dough on a work surface sprinkled with flour and place in a greased springform pan. The edge should be about 2 cm high.
Preheat the oven to 175 ° C.
Put the cherry mixture on the dough. Cut strips from the remaining dough and place a grid pattern on the cake. If there are still strips left, you can put them along the edge once. As an alternative to the grid pattern, you can cut out shapes with your favorite cookie cutters and cover the cake with them, e.g. with large and small stars.
Bake the crostata for approx. 40 minutes until golden brown and serve with freshly whipped cream.

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