Brioche pastry with glaceé cherries
4/6 slices
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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.
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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 -
SizesWidth20 cmHeight7 cmDepth10 cm
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Nutrition declarationAverage quantity for100gENERGY1510kj357kcalFATof which saturates6.5g3.1gCARBOHYDRATEof which sugars67g36gFIBRE5.1gPROTEIN5gSALT0.24g