Brioche pastry with glaceé cherries

4/6 slices

• Description

  Cake made with flaky breadcrumbs, a thin layer of apricot jam and candied cherries; all rolled up and garnished with almond paste and icing sugar, dusted before cooking.
  In fact, the sugar cooks and caramelises, forming a crunchy crust which together with the chopped almonds gives a consistency pleasantly in contrast with the soft dough and cherries.
  
  Recommended pairings:
  - Aleatico, coffee or soft grappas

• History

  The recipe for this "rich" dessert was devised by Ernesto Pandolfini around the 1930s; the candied cherries assorted inside the pasta were green, white and red, in honor of the Italian flag.

• Ingredients

  Brioche dough (WHEAT flour, EGGS, BUTTER, sugar, natural yeast, salt), candied cherries (cherries, sugar, glucose syrup, fructose, sugar, colouring E 163- E104, tory E220), apricots jam (apricots, cane sugar, gelling, apple and lemon pectin, acidifier) topping (ALMONDS sugar, WHEAT flour, EGG white).
  May contain SOY, PISTACHIOS and HAZELNUTS

• Sizes
  Width

  20 cm

  Height

  7 cm

  Depth

  10 cm
• Nutrition declaration
  Average quantity for

  100

  g

  ENERGY

  1510

  kj

  357

  kcal

  FAT

  of which saturates

  6.5

  g

  3.1

  g

  CARBOHYDRATE

  of which sugars

  67

  g

  36

  g

  FIBRE

  5.1

  g

  PROTEIN

  5

  g

  SALT

  0.24

  g