Spread a nice layer of whipped cream and scatter some sour cherries. Place the first disc down and brush it with sour cherry syrup mixed with one teaspoon of Kirsch. You will need three discs for the black forest cake. In order to cut perfect discs, wait for the cake to completely cool down before cutting it. Bake at 165 ☌ for 30-35 minutes and the sponge cake is ready. Whip 3 eggs with the same amount of sugar (around 150g) and sift 70g of flour with 50g of potato starch and 30g of bitter cocoa powder in another bowl.īlend the dry ingredients with the egg and sugar mixture and fold gently with a spatula from the bottom to the top. Layers over layers of chocolate sponge cake, cream and sundried sour cherries– a real delicacy.įirst of all, prepare the layers of sponge cake. This cake is a dream come true for all lovers of chocolate and wild fruit. It is more than a mid-afternoon snack – it’s a sweet snuggle. Be careful not to overcook the brownies they should be moist and soft inside. Pour in a greased and floured, squared tin and bake at 180 ☌ for roughly half an hour. Add two beaten eggs, 225g of sugar and 90g of flour.īlend everything together and add the sour cherries. Simply divine!Ĭhocolate and sour cherries – what an outstanding duo! Mix 90g of butter with 120g of dark chocolate, melt in a water bath and let it cool down. When the cake is ready and still warm, flip it over a plate, brush the bottom and edges with the syrup and serve.

In the meantime, boil the sour cherry syrup in a small pot over low heat. Pour the batter in a greased and floured ring-shaped tin and bake at 165 ☌ for 75 minutes. Then, add the sour cherries previously cut in half and drained from the syrup and mix well. Blend with 200g of flour and 115g of Mascarpone cheese. Whip 175g of butter with 300g of sugar and add three eggs one at the time, whipping the batter well before adding the next egg. If you have a stand mixer it takes a second to make, otherwise it requires some elbow grease, but the result is worth the effort for sure! Italian Bundt cake with Mascarpone cheese and sour cherries It is a simple, delicious recipe with guaranteed success.

Prior to serving, garnish each slice with a copious amount of syrup. Fold from the bottom to the top, pour everything on the cheesecake crust, level everything out with the back of a spoon and let it rest in the fridge for at least 12 hours. Mix the drained, sundried sour cherries, putting the syrup aside, with 250ml of whipped cream. Mix well in a bowl 500g of spreadable cheese, 100g of ricotta cheese and 150g of sugar. Prepare the usual cheesecake crust (150g of biscuits and 70g of melted butter) and put it in the fridge. Those were some ideas to use sundried sour cherries straight from the jar, but, if you have some spare time, why not baking an exceptional dessert? Here you can find four delicious recipes to enhance the unique flavour of sundried sour cherries.įruit is usually added as a topping or garnish however, sundried sour cherries are so delicious that we like to add them to the custard, too. The former is made with a sweet pastry, while the latter with a brioche pastry, but both have a rich filling of Italian pastry cream and Amarena cherries or, in our case, sour cherries.

They also taste amazing in the Crostata amalfitana(lemon custard and sour cherry tart) or the Polacca aversana (brioche pastry with custard and sour cherries). They can be used to garnish Zeppole di San Giovanni(cream puffs) or to fill Pasticciotto from Lecce (cream-filled pastry)! They can also replace Amarena cherries in traditional recipes for a new twist. They can be added straight from the jar to ice cream or yoghurt or they can be paired with pudding, soufflés or custard-filled sfogliatella (puff pastry dessert). Sour cherries cooked in the sun are an actual delicacy. While the fruits dehydrate and the taste becomes more concentrated, the sugar melts, thus forming a thick syrup that has an intense and unforgettable flavour. The “recipe”, so to speak, is beyond simple: ripe sour cherries and sugar are packed in jars that are left in the sun for around 40 days and shaken every two days. We have selected SiGi’s sour cherries that are incredibly delicious since no water is added. Sour cherries taste the best in jams or, even better, packed in syrup. They are particularly widespread in the Marche region: people from this region even drink sour cherries! Sour cherry wine is, indeed, a local specialty. Sour cherries are small and round, they have a bright red, juicy and crunchy flesh with a sweet aroma and a slightly sour note.

Sour cherries are wild fruits that are similar to black Amarena cherries and Marasca cherries (they are three different varieties of the Prunus Cerasus) and they are a distant relative to cherries, the fruits of the Prunus Avium.

Cherries bitter two farm stands divides