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Shortcake with cherries and custard

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805
Kitchen World
Calorie content 182.9 kcal
Portions 8 port.
Cooking time 130 minutes
Proteins * 7.7 g
Fats * 5.2 gr.
Carbohydrates* 37.8 g
* per 100 gr. product
Shortcake with cherries and custard
Content

It will appeal to those who love jellied pies, for example, with sour cream and berry filling. The custard is slightly sweeter, but much more delicate, and the consistency is similar to pudding.

Ingredients

Cooking process

step 1 out of 11
Rinse the cherries, dry them and remove the seeds from them. Transfer to a bowl and cover with sugar.
step 2 out of 11
In a separate custard bowl, combine two yolks and 40 grams of sugar.
step 3 out of 11
Sift one tablespoon of flour and starch into the egg mixture, stir until smooth, breaking all the lumps.
step 4 out of 11
In a small saucepan over medium heat, bring the milk to a boil. In a thin stream, pour about a third into the custard blank. Stir the contents of the bowl vigorously so that the hot milk does not curl the yolk.
step 5 out of 11
Gradually pour the well-mixed base into the remaining milk in a saucepan, stirring actively as well. Bring the cream to a simmer over low heat and cook for about a minute, stirring constantly. Remove the saucepan from heat, add half of the butter to the cream and stir until cool.
step 6 out of 11
Beat the other half of the butter together with the powdered sugar until the mass brightens and begins to resemble cream in consistency.
step 7 out of 11
Add one yolk, sifted flour and baking powder and stir until crumbled.
step 8 out of 11
Measure out 70 grams of custard and add to the batter as well. Stir until smooth, then shape into a ball, wrap with plastic or cling film and refrigerate for an hour.
step 9 out of 11
After the specified time, roll out the dough into a layer approximately 5 millimeters thick, transfer it to a baking dish and tamp. You can leave the sides as they are, or you can cut and remove the rest of the dough in the freezer. In the future, you can defrost it at any time and cook something else.
step 10 out of 11
Place half the custard on the bottom of the sand base and smooth over the surface. Place the cherries on top and spread them evenly. Pour the remaining cream on top of the berries.
step 11 out of 11
Bake the pie in the oven for 40 minutes at 180̊C. In case the sand sides bake faster than the filling, you can cover the dessert with foil and bake until tender.
Bon Appetit!

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