Preparation: 1 hour
Cooking: 80 minutes
Servings: 6
ingredients
For the custard:
80 g of flour
4 eggs (100 g)
200 g of sugar
½ l of milk
1 pinch of fine salt
1 sachet of vanilla sugar
For the cream:
100 g icing sugar
400 g custard
½ kg sugar-free whipped cream
To assemble:
150 g of black cherries
1 roll of rectangular puff pastry
Icing sugar
For the syrup:
1 teaspoon of sugar
½ glass of liqueur
70 g of water
For the sponge cake:
1 sachet of vanilla sugar
130 g of sugar
130 g of flour
5 eggs
Preparation
How to make Zuppetta?
Preheat the oven to 170 degrees.
Unroll the puff pastry on a baking tray lined with baking paper and sprinkle with sugar.
Cook for half an hour.
Boil the milk in a saucepan.
Beat the egg yolks in a bowl.
Add the sugar, then the cornstarch.
Pour a little hot milk over this mixture and mix vigorously.
Add the remaining milk.
Return the mixture to the saucepan.
Cook and thicken while continuing to mix.
Transfer the cream into a bowl.
Let it cool, stirring often.
Whip up the crème fraîche and add the custard.
Prepare the sponge cake by beating the eggs with the sugar for about twenty minutes.
Slowly add the flour, mixing from bottom to top.
Pour the mixture into a mold lined with baking paper and bake for 40 minutes at 180 degrees.
Prepare the syrup by pouring the liquor and water into a saucepan.
Add the sugar and bring everything to the boil for a few minutes.
Divide the dough in half and garnish with the cream, then the cherries.
Remove the top and bottom parts of the sponge cake and soak it in the syrup.
Place it on the filling.
Add more cream and black cherries.
Cover with the other puff pastry and place in the refrigerator.
Sprinkle with icing sugar and serve the soup.