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3 June 2011 // flaviabi // No Comments » Leave a comment

torta di ciliege 001

For the base:
240 gr flour
160 g butter
80 g white sugar
grated lemon rind
two yolks

For the sauce:
200 gr.fresh  Cherries
two yolks
100 gr. white sugar
2 tablespoons of rum
Granulated sugar

Prepare the dough by working the butter (cold from the fridge) with the flour, to create a granular mixture. Now add the two egg yolks, the sugar and the grated lemon rind. Work all the ingredients for a few minutes. Wrap the dough with plastic wrap and let it rest in refrigerator for half an hour. With patience, remove the core from cherries. Mix in a  bow the two egg yolks with sugar and rum, to create a cream. Take the dough from the refrigerator and cut it to fit your baking molds. Put on the pitted cherries and the cream and bake at 180 degrees for 25 minutes. Before serving sprinkle the cakes with the granulated sugar.

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