TORTA CROSTATA CON CREMA DI CILIEGIE🍒RITA CHEF | Cremosa e scioglievole.

#RitaChef #Torta INSTAGRAM   / incucinaconritachef   SUBTITLES IN YOUR LANGUAGE. INGREDIENTS IN INFOBOX. 🔎Today, we prepared a wonderful CAKE filled with CHERRY CREAM and decorated it to obtain the TART effect. Soft, melting and creamy, everyone will like it. 🇬🇧 INGREDIENTS FOR A 24CM MOLD: Cherry Cream: 500 gr of pitted Cherries 100 gr of sugar 40 gr of corn starch 30 gr of lemon juice 50 gr of water Dough: 4 medium eggs 320 gr of flour 0/00 200 gr of sugar 90 gr of sunflower oil 10 gr of vanilla yeast 2 gr of vanilla powder BAKE IN A PREHEATED CONVECTION OVEN AT 175° FOR 50/55 MINUTES. 🇬🇧 INGREDIENTS FOR A 24CM MOLD: Cherry Cream: 500 g of pitted cherries 100 g of sugar 40 g of corn starch 30 g of lemon juice 50 g of water Dough: 4 medium eggs 320 g of All purpose flour 200 g of sugar 90 g of sunflower oil 10 g of Baking powder 2 g of vanilla powder BAKE IN A VENTILATED OVEN PREHEATED TO 175° FOR 50/55 MINUTES. 🇫🇷 INGREDIENTS FOR A 24CM MOULE: Crème de cerises: 500 g of denoyed cerises 100 g of sugar 40 g of corn fécules 30 g of citron juice 50 g of water Pate: 4 œufs moyens 320 g of T45 flours 200 g of sugar 90 g of tournesol oil 10 g of chemical levure 2 g of vanilla powder SEW AU FOUR VENTILÉ PRECHAUFFÉ À 175° PENDANT 50/55 MINUTES. 🇪🇸 INGREDIENTS FOR A 24CM MOLD: Waxing cream: 500 g of pickled waxes 100 g of blue 40 g of cornstarch 30 g of lemon zest 50 g of water Mass: 4 medium hues 320 g of harina 200 g of blue 90 g of sunflower vinegar 10 g of chemical levadura 2 g of vanilla powder HORN ON A HORN PRE-HEATED FAN AT 175° FOR 50/55 MINUTES. #CherryCreamCake #RitaChef #TortaConCremaDiCiliegie #GâteauAlaCrèmeDeCerises #PastelDeCremaDeCereza #Pasticceria #Dessert #Snack #MadeInItaly LINKS & SOCIAL MEDIA FACEBOOK   / incucinaconritachef   INSTAGRAM   / incucinaconritachef   TWITTER   / ritachef2015