In questo mese di giugno la ricetta di Re-Cake è la red cake, una squisita torta rustica con una base piccante al pepe nero e un ripieno di ciliegie aromatizzate all'aceto balsamico e chiodi di garofano.
In this month of June the Re-Cake recipe is red cake, an exquisite rustic cake with a spicy black pepper base and a filling of cherries flavored with balsamic vinegar and cloves. Ingredienti
Stampo da torta da 20cm apribile
per il ripieno:
per la pasta:
per la glassa:
Procedimento:
Prepariamo il ripieno:
Mettete in una pentola tutti gli ingredienti del ripieno e portate a bollore con fuoco medio alto, mescolate ogni tanto. Abbassate il fuoco e cuocete il composto a fuoco lento per 30 minuti, girando ogni 5 minuti e facendo attenzione a non rompere le ciliege. Quando il ripieno si sarà addensato togliete dal fuoco e mettete da parte.
Prepariamo la pasta:
Tagliate il burro a pezzetti e unitelo in una ciotola con la farina, lo zucchero, il sale e il pepe.
Mentre mescolate gli ingredienti aggiungete poco alla volta l'acqua fino a rendere un composto omogeneo e lavorabile, regolatevi voi se ne occorre di più.
Dividete l'impasto in due, una per la base ed una per fare le strisce (circa 2/3 e 1/3).
Stendete l'impasto, mettete al suo interno il ripieno e finite di decorare con le strisce che avrete fatto con l'impasto tenuto da parte, il tutto dentro la tortiera.
Riponetela in frigo per almeno 30 minuti.
Preparate la glassa sbattendo l'uovo e l'acqua.
Togliete la torta dal frigo e spennellate le strisce con la glassa.
Infornate a 190°C per un'ora e 20/30, e dopo 45 minuti rispennellate la torta con la glassa.
Se vedete che le strisce scuriscono troppo ricopritela con carta stagnola.
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IngredientsOpenable 20cm cake mold
for the stuffing:
- 1.5kg of boneless cherries
- 220g of brown sugar
- 2 tablespoons of apples
- 3 tablespoons of balsamic vinegar
- 1 teaspoon vanilla extract
- 1 teaspoon of cloves
- 75g of flour
- 2 tablespoons of cornstarch
- 3 tablespoons of melted butter
- 600g plain flour
- 225g of butter + 15g
- 1 spoon of sugar
- 50g of water (or more)
- a pinch rises
- 1/2 a teaspoon of ground pepper
for the glaze:
- 1 beaten egg
- 1 spoonful of water
We prepare the filling:
Put all the ingredients of the filling in a saucepan and bring to the boil over medium-high heat, stirring occasionally. Lower the heat and cook the mixture on low heat for 30 minutes, turning every 5 minutes and taking care not to break the cherries. When the filling has thickened, remove from the heat and set aside.
We prepare the pasta:
Cut the butter into small pieces and add it to a bowl with the flour, sugar, salt and pepper.
While mixing the ingredients, add the water a little at a time to make a homogeneous and workable compound, adjust yourself if you need more.
Divide the dough in two, one for the base and one for making strips (about 2/3 and 1/3).
Roll out the dough, put the filling inside and finish decorating with the strips you have made with the dough kept aside, all inside the cake pan.
Place it in the fridge for at least 30 minutes.
Prepare the icing by beating the egg and water.
Remove the cake from the fridge and brush the strips with the icing.
Bake at 190°C for an hour and 20/30, and after 45 minutes brush the cake with the icing.
If you see that the strips darken too much, cover it with aluminum foil
While mixing the ingredients, add the water a little at a time to make a homogeneous and workable compound, adjust yourself if you need more.
Divide the dough in two, one for the base and one for making strips (about 2/3 and 1/3).
Roll out the dough, put the filling inside and finish decorating with the strips you have made with the dough kept aside, all inside the cake pan.
Place it in the fridge for at least 30 minutes.
Prepare the icing by beating the egg and water.
Remove the cake from the fridge and brush the strips with the icing.
Bake at 190°C for an hour and 20/30, and after 45 minutes brush the cake with the icing.
If you see that the strips darken too much, cover it with aluminum foil
