Polacca Aversana: A Traditional Italian Delight
If you’re looking to impress your guests with a decadent, authentic Italian dessert, look no further than the Polacca Aversana. This delightful pastry hails from the region of Campania in Italy and is a showstopper at any occasion. Combining a soft, buttery dough with a creamy filling of custard and a touch of sweetness from cherries, it is a perfect balance of flavors and textures. This cake is not only beautiful but also delicious, making it a fantastic centerpiece for any festive table. Here’s the step-by-step guide on how to recreate this Italian masterpiece at home.
Ingredients
For the Dough
| Ingredient | Amount |
|---|---|
| Manitoba Flour | 255g |
| Eggs | 60g |
| Water | 54g |
| Butter | 40g |
| Sugar | 40g |
| Whole Milk | 16g |
| Fresh Brewer’s Yeast | 4g |
| Lemon Zest | 1 (small lemon) |
| Fine Salt | A pinch |
For the Custard Cream
| Ingredient | Amount |
|---|---|
| Whole Milk | 500g |
| Sugar | 150g |
| Maraschino Cherries | 100g |
| Egg Yolks | 75g |
| Flour (00 type) | 65g |
| Vanilla Bean | 1 |
| Egg Yolk (for glaze) | 1 |
| Milk (for glaze) | 10g |
| Sugar (for glaze) | 20g |
Instructions
Step 1: Prepare the Dough
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Begin by preparing the dough, which is the base of this delicious treat. In a large mixing bowl, sift the Manitoba flour to remove any lumps and create a smooth, fine texture.
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Crumble the fresh brewer’s yeast into the flour using your fingers. The yeast will activate and start the fermentation process, giving the dough its rise and fluffiness.
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Add sugar and whole milk at room temperature to the flour mixture. Stir well until the ingredients are fully combined.
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Now, crack in the eggs, ensuring they are well incorporated into the dough mixture. You should notice the dough starting to come together at this point.
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Grate the zest of a small lemon and add it to the dough, being careful to only take the yellow part of the peel (avoiding the bitter white pith).
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Add a pinch of fine salt, which will balance the sweetness and bring out the flavors.
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Slowly incorporate the butter, which should be softened to room temperature. Add small pieces of butter, one at a time, allowing each piece to be fully absorbed before adding the next. Continue mixing until the dough is smooth, elastic, and slightly sticky.
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Knead the dough for 10-15 minutes, until it forms a smooth ball. You can use a stand mixer with a dough hook or knead by hand.
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Once kneaded, place the dough on a clean surface and cover it with plastic wrap. Allow it to rise in a warm, draft-free place (like a turned-off oven with the light on) for about 2 hours or until it has doubled in size.
Step 2: Make the Custard Cream
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While the dough is rising, prepare the custard cream filling. Start by pouring the whole milk into a large saucepan. Add the seeds scraped from the vanilla bean, ensuring they’re evenly distributed throughout the milk. Bring the milk to a gentle simmer over medium heat.
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In a separate bowl, whisk the egg yolks with the sugar until smooth and light in color. This step is crucial for the smooth texture of the custard.
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Sift the flour (00 type) and gradually add it to the egg-sugar mixture. Stir to combine, ensuring there are no lumps in the mixture.
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Once the milk begins to steam, slowly pour it into the egg mixture while whisking constantly to avoid curdling the eggs.
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Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens into a smooth custard. This may take about 5-7 minutes.
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Once thickened, transfer the custard into a shallow dish. Cover it with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Let it cool completely in the refrigerator.
Step 3: Prepare the Maraschino Cherries
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Drain the maraschino cherries from their syrup and set them aside.
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Using a sharp knife, slice each cherry in half, creating a disc about 4-5mm thick. This will allow the cherries to distribute evenly in the pastry and add a burst of flavor.
Step 4: Assemble the Polacca Aversana
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Preheat your oven to 180°C (350°F), setting it to static mode.
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Once the dough has risen, gently punch it down to release any air bubbles. Divide the dough in half, rolling one half into a circle that is approximately 24 cm in diameter.
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Place the first disk of dough onto a baking sheet lined with parchment paper.
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Retrieve the chilled custard from the refrigerator. Using a piping bag (without a nozzle), pipe the custard onto the center of the dough disk, moving in a spiral pattern outward. Make sure to leave a 2 cm border around the edges.
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Evenly distribute the sliced maraschino cherries on top of the custard layer.
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Roll out the second half of the dough and place it gently on top of the custard, covering it completely. Press down on the edges to seal the two layers of dough together.
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Using a 22 cm round cake ring or the ring of a springform pan (without the base), place it over the filled dough and trim any excess dough that hangs over the sides.
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Carefully press the edges of the dough together using your fingers to ensure a tight seal.
Step 5: Glaze and Bake the Polacca Aversana
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In a small bowl, whisk together the egg yolk, milk, and sugar to create the glaze.
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Gently brush the surface of the cake with the glaze using a pastry brush, ensuring an even coat.
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Sprinkle a little sugar over the top for a touch of sweetness and a beautiful golden finish when baked.
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Bake the Polacca Aversana in the preheated oven for approximately 30 minutes, or until the top is golden brown and the dough is fully cooked.
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Once baked, remove from the oven and let it cool to room temperature. If you wish, dust the top with a light coating of powdered sugar for a final elegant touch.
Serving and Storing
Allow your Polacca Aversana to cool completely before slicing. This dessert is best enjoyed fresh, but it can also be stored in an airtight container at room temperature for a few days. Serve it as a beautiful centerpiece at your next family gathering, holiday meal, or special celebration. The combination of soft, sweet dough, rich custard, and tart cherries is sure to be a crowd-pleaser.
This recipe for Polacca Aversana is the epitome of Italian pastry craftsmanship, bringing together simple ingredients to create a stunning dessert that will leave everyone wanting more. With a bit of patience and the right technique, you can enjoy this iconic treat from the comfort of your home.
