Sour Cherry
BRETON BUTTER CAKE with SOUR CHERRY FILLING
With a scale, weigh:
- 8 oz self-rising flour
- 4 oz caster sugar (superfine sugar)
- 4 oz powdered sugar
- And, measure:
- ½ lb lightly, salted butter
- 5 medium egg yolks
- ¾ tsp pure vanilla extract
- 1 jar HARVEST SONG Preserves (18.9 oz)
- 1 egg yolk (whisk with 1 tsp water)
8" round cake pan with removable bottom. Preheat oven to 375º.
Place flour, sugar and butter in a food processor & pulse until mixture is crumb-like. Blend the yolks with vanilla in a bowl; add to the dry ingredients pulsing until a sticky mixture forms. Do not over mix! Wrap in plastic film & refrigerate for at least 2 hrs.
Press half the dough in the bottom of prepared cake pan; lay a sheet of plastic wrap over it and smooth it out with your fingers to an even level. Remove plastic wrap. Pour preserves over this layer and spread evenly.
Roll out the remaining dough between 2 layers of plastic film or on a floured pastry board. Cut into an 8" round and lay on top of layer of preserves and lightly press into place with fingers. Brush egg wash on surface.
Bake for 45 minutes until deep golden brown and crust has risen. Let it cool (the center will sink slightly). Remove from cake pan. Will keep several days in an airtight container.