// Cherry pie

Crunchy and creamy

Last year I made a cake similar to this one but with plum, this year I wanted to try it with cherry, ricotta and pastry cream. It is a cake that does not need an oven.

It has a bit of work because there are several preparations, but the combination is delicious and very creamy 😋🍒😍. The base is ground biscuit with cocoa which gives it a crunchy touch 😋❤️

Here I leave all the details of the recipe ✍️

Ingredients: Cookie base (24cm mold)

🍪250g digestive biscuits

🍪150g golden maria biscuits

🍫20g pure cocoa powder

🥣125g butter

Elaboration: Biscuit base

Before starting, grease a 24cm removable mold, put baking paper on the base and acetate on the sides

🥧Mash the cookies well and mix with the cocoa powder

🥧Add the melted butter, mix and cover the base and walls of the mold. Let rest in the fridge

Ingredients: Ricotta cream

🧀250g ricotta

🍶150ml vegetable cream to mount

🍶100ml whipping cream 38%FM

🍬50g icing sugar

🥄1tsp vanilla essence

Elaboration: Ricotta cream

🌺In a bowl put the two creams and beat, when they mount a little add the sugar, the vanilla and mix well

🌺When the cream is whipped add the ricotta and beat for a few minutes until it is well integrated and there is a dense cream

Ingredients: Pastry cream

🥛500ml milk (semi or whole)

🥄1tsp vanilla essence

🥚4 egg yolks @pazodevilane

🍭125g sugar

🍬50g cornstarch

🥛2 or 3 spoons of milk

🥣40g butter

🥣1 sheet of gelatin

Elaboration: Pastry cream

❣️In a saucepan heat the milk with the essence of vanilla

❣️In a bowl, beat the yolks, sugar, cornstarch and 2 or 3 tablespoons of milk with a hand whisk. Mix well so that there is a homogeneous mixture without lumps.

❣️When the milk is about to break to a boil, remove from the heat, strain and pour into the mixture of the yolks. Mix well

❣️Put the mixture in a saucepan and cook over medium heat, stirring constantly, until the cream thickens and begins to boil

❣️Remove from the heat and transfer to a bowl (if desired, it can be passed through a sieve again to make it finer, I do it)

❣️Add the gelatin sheet (in this case I use it because I need it to have consistency and hold on the cake). Mingle

❣️Add the butter and mix until well integrated

❣️Cover in cling-film so that it does not form a crust

❣️Let cool completely before using

Ingredients: Cherry jam 🍒

🍒800g of clean cherries (pitted)

🍬150g of sugar

🍋4tbsp lemon juice

🥄1 small tsp of vanilla (optional)

🥄5g of pectin

Elaboration: Cherry jam 🍒

🍒Wash and remove the bone from the cherries. Leave whole

🍒Put all the ingredients in a saucepan and cook over medium heat, stirring frequently

🍒When it starts to thicken and the cherries are soft, remove half of the whole cherries or a little less, and the rest continue cooking until a thick jam forms.

🍒Remove from the heat, mix with the reserved whole cherries and store in glass jars

🍒Keep in the fridge for a few days if not used that same day

Assembly of the cake

👩🏻‍🍳Cover the base and the walls of the mold with the cookie mixture evenly

👩🏻‍🍳Put a layer of ricotta cheese cream (400g), on top of it put a layer of pastry cream (400g) and finally put the cherry jam (400g) to which you should add 1/2 sheet of gelatin previously hydrated and dissolved in a little bit of hot jam. This will make the jam stay more consistent on the cake and not spill

👩🏻‍🍳Take the cake to the fridge for at least 6 hours or until the next day. Unmold and decorate to taste. I decorated it with natural flowers, cherries from my in-laws' tree 😍🍒🥰, dark chocolate shavings and whipped cream

Note

✍️If you want the jam to last longer:
• Remove from the heat and when it is very hot fill the glass jars to the brim, which must be clean and dry. Cover well, turn around for about 10 min., turn again to cool and finish making the vacuum
• You can also sterilize the jam in a bain-marie

✍️It is optional to separate whole cherries halfway through cooking, I like the whole cherries to show a bit, but it is to taste

✍️If you don't have pectin you can use Agar Agar

✍️To remove the bone from the cherry and make it whole, you can use a metal tube or a hard plastic straw. With the little tube you press and the bone comes out... if you don't have either of the two things, wash the tube of a pen well and it will also work, it worked for me

✍️If you want a simpler cake, you can do it without the pastry cream or without the ricotta cream

✍️You can make the jam at home or buy it

I hope you are encouraged and take advantage of the cherry season by preparing this delicious cake. It has its work, but I assure you that it is not complicated. I try to explain as much as possible and so it is easier for you to carry out my recipe 🤗🥰❤️