Ingredients
- 300 g flour
- 300 g black cherry jam
- 200 g sponge cake
- 150 g butter
- 100 g granulated sugar
- 100 g powdered sugar
- 50 g soft ladyfingers
- 15 pcs black cherries in syrup
- 2 pcs yolks
- 1 pc egg
- 1 pc egg white
- lemon
- bitter cocoa
- rum
- salt
For the recipe of Campania sour cherry biscuits, mix the butter with the flour and granulated sugar, a pinch of salt, the grated zest of 1/2 lemon. You will get a sandy compound. Incorporate the yolks and egg and shape it into a compact dough. Cover it with plastic wrap and put it to rest in the refrigerator for about 1 hour.
FOR THE FILLING: Chop the ladyfingers and the sponge cake, then blend them with the cutter. Mix them with the jam, 2 tablespoons of rum, 15 g of cocoa and the chopped black cherries. Cut the shortcrust pastry in two. Roll out the two halves into two rectangles about 40 cm long, 20 wide and 4-5 mm thick. Trim the edges. Arrange half of the filling in the center of each, distributing it lengthwise like a loaf. Roll the shortcrust pastry over the filling forming 2 rolls. Put them in the refrigerator to harden for 30 minutes.
FOR THE FROSTING: Mix the egg white with the icing sugar and 1 tablespoon of lemon juice: you will get a fairly consistent glaze.
Remove the rolls from the fridge, cover them immediately with the icing, brushing it in an even layer. Then cut them into small slices. Melt 3 tablespoons of jam in the microwave or in a saucepan over low heat. Dip a skewer stick into the melted jam and sink it into the icing on each cookie to create the decoration. Place the biscuits on a baking tray and bake them at 180 ° C for about 20 minutes.
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