CASTANE WITH SOUR CHERRIES

AuthorNata AlbotCategoryDifficultyIntermediate
Yields1 Serving
Prep Time15 minsCook Time20 minsTotal Time35 mins
 200 g margarine
 5 boiled egg yolks
 3 tbsp sour cream
 2 cups flour
 1 packet vanilla sugar
 ½ Neapolitan wafers
 fresh or canned sour cherries, pitted
For the glaze:
 10 tbsp milk
 200 g butter
 3 tbsp cocoa powder
 200 g sugar
1

Shred the margarine and the boiled egg yolks, previously refrigerated.

2

Add the sour cream and mix until well incorporated. Mix in the vanilla sugar, flour and stir.

3

Now, shape the donuts, place one sour cherry in each of them. Arrange on a baking tray lined with parchment paper and greased with margarine.

4

Bake in the oven at 200ºC until golden brown.

For the glaze:
5

Mix all the ingredients (10 tbsp milk, 200g butter, 3 tbsp cocoa powder, 200g sugar), place in a small pan and cook for 10 minutes then set aside to cool down.

6

Glaze the cooled donut shapes then coat with crushed Neapolitan wafers. Serve with tea and enjoy.

Ingredients

 200 g margarine
 5 boiled egg yolks
 3 tbsp sour cream
 2 cups flour
 1 packet vanilla sugar
 ½ Neapolitan wafers
 fresh or canned sour cherries, pitted
For the glaze:
 10 tbsp milk
 200 g butter
 3 tbsp cocoa powder
 200 g sugar

Directions

1

Shred the margarine and the boiled egg yolks, previously refrigerated.

2

Add the sour cream and mix until well incorporated. Mix in the vanilla sugar, flour and stir.

3

Now, shape the donuts, place one sour cherry in each of them. Arrange on a baking tray lined with parchment paper and greased with margarine.

4

Bake in the oven at 200ºC until golden brown.

For the glaze:
5

Mix all the ingredients (10 tbsp milk, 200g butter, 3 tbsp cocoa powder, 200g sugar), place in a small pan and cook for 10 minutes then set aside to cool down.

6

Glaze the cooled donut shapes then coat with crushed Neapolitan wafers. Serve with tea and enjoy.

Notes

CASTANE WITH SOUR CHERRIES
IngredientsDirections
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