CookEat Recipe
Vienna Cherry Biscuit Cake with Custard
Black cherries baked on biscuit dough and then browned beneath a sweet egg custard.
Method
Steps
Step 1
For the proposed biscuit base, whisk flour, sugar, baking powder and salt; rub in cold butter. Stir in cold milk just until soft and cohesive, without kneading. Rest the soft dough briefly, then roll or shape to the thickness and form required by the specific dish.
Step 2
For the proposed custard, whisk yolks, sugar, cornstarch and salt. Heat milk until steaming, temper it into the yolks, return to low heat and whisk until thick and at least 74 °C; do not let it scorch. Cool or bake further as the dessert directs.
Step 3
Heat oven to 180 °C, butter a 23 cm tin and dust the biscuit base lightly with 15 g flour. Cover with pitted cherries and 60 g sugar.
Step 4
Bake about 25 minutes until the dough base is nearly set. Pour the proposed cooked custard over the cherries and bake another 15–20 minutes until custard is lightly browned and set.
Step 5
Cool in a shallow place, refrigerate below 4 °C and serve cold in slices.
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