With the lemon curd prepared as a filling, these cooked hand cakes are a blow to put together. With their small size and fragrant vanilla glaze, it is difficult to resist eating more than one.
Limone Cagliata cakes in the oven
Fa 20 hand cakes
- Hand cake dough (follows the recipe)
- 1 cup (284 grams) Limone Cagliata
- 1 large egg (50 grams)
- 1 table spoon (15 grams) water
- 1 cup (120 grams) Sugar of the pastry chefs
- 1 table spoon (15 grams) whole milk
- ½ teaspoon (2 grams) Vanilla extract
On a slightly floured surface, roll up half of the dough for cakes in a thick circle. Using a 2½ inch round cutter, cut the dough, repeat the waste once. Place 1 inch away on a pan full of parchment paper. Top each with 2 teaspoons (6 grams) lemon curd, leaving a border from ½ inch around the edges.
On a slightly floured surface, roll the remaining cake dough in a thick circle. Using a 2½ inch round cutter, cut the dough, repeat the waste once.
In a small bowl, beat the egg together and 1 tablespoon of water (15 grams). Brush the edges of the circles of pasta with pampering with eggs and tops with remaining pasta wheels, slightly stretching the upper circles so that they combine with the filling edges and pressing firmly to seal; Press edges with the teeth of a fork. Freeze for 30 minutes or refrigerate for 1 hour.
Preheat the oven to 425 ° F (220 ° C).
Brush the upper part of the dough with egg washing. Using the tip of a reference knife, make a small “x” cut at the top of the dough.
Cook until the crust is golden, from 12 to 14 minutes. Transfer to another pan and let it cool completely.
In a small bowl, beat the sugar, milk and vanilla of the pastry chefs together. Sprinkle the cooled hand cakes on top.
Hand cake dough
Makes enough for 10-20 hand cakes
- 2 range cups (344 grams) Flour for all uses
- 1 teaspoon (3 grams) Kosher salt
- 1 cup plus 1 tablespoon (241 grams) non -salted cold butter*, cube
- ½ cup (120 grams) Ice water
- 2 spoons (10 grams) Apple cider vinegar
In the work bowl of a food processor, place flour and salt; Impulse until not combined. Add the cold butter and pulsates until the mixture is crumbly and the butter is dimensional of peas, from 12 to15 impulses.
In a small bowl, add cold water and vinegar ½ cup (120 grams). With the execution processor, add the vinegar mixture to the flour mixture in a slow and constant flow until the dough joins. (The mixture will seem crumbly, but should remain united when it is crushed between the fingers).
Get the dough. Divide in half and model every half on a disc. Strictly wrap in a plastic casing and refrigerate for at least 2 hours. The dough can be refrigerated for a maximum of 3 days or frozen for a maximum of 2 months.
