Cardinals or Cardinals - Recipe of a typical Sardinian trick

Today I presented the second winner of our competition for more appetizing and beautiful desserts, which we organized on our Facebook page. The winner is called Queen Fanti And he prepared a complete recipe for a small tutorial for us. This is the recipe of the cardinals (or cardinals), a typical Sardinian trick, good and tasty to reply even at home thanks to the quick and easy recipe to prepare.

Those who love alchermes and soft and creamy sweets cannot leave to escape this recipe. The cardinals, even if they don't have a particular decoration, are very beautiful to see and are delicious to eat. To decorate these desserts you will only just be enough for a little sugar, you will see you will make a great impression despite being a sweet without too many tricks in the decoration.

Now I leave the word to Queen, which will show us how to prepare these beautiful sweets.

The cardinals or cardinals, typical Sardinian sweets are soft cupcakes with a heart of cream and a "hat" soaked with alchermes liqueur. The particular decoration with the red cone is also the reason for the name of these sweets, in fact the tip remembers the cardinal hat and the dusting of icing sugar the white cloak. They are traditionally prepared for confirmations and first communions, along with many other sweets.

Cardinales - even in gluten-free version

Mixture

• 2 medium eggs (about 50 g each)
• 150 g of granulated sugar
• 130 g of sweet flour (for gluten-free version: 130 g of rice flour *)
• 70 g of potato starch *
• 75 g of milk low lactose (I used Zymil)
• 75 g of extra virgin olive oil Delicate taste
• A teaspoon of filtered lemon juice
• A teaspoon of baking soda bicarbonate (those who have no problems with commercial yeast can use equal amount of yeast * in sachet)
• a pinch of salt
• The half vanilla pod seeds

For the diplomatic cream

• 250 ml of low lactose milk (I used Zymil)
• 2 egg yolks
• 25 g of corn starch *
• 75 g of granulated sugar
• The peel of an untreated lemon
• 250 g of low lactose cream (I used fresh cream, it happened)

Wet

• 50 ml of water
• 50 ml of alchermes liquor *
  
  

* In the gluten-free version the products marked by the asterisk must report the word "gluten-free" or the sign of the Spiga Barrata

Preparation of custard:

Put the milk in a saucepan to heat with the lemon peel cut into strips and being careful not to understand the white part, which is bitter. Meanwhile, apart from mount the egg yolks with the sugar and corn starch. Pour the hot milk, but not hot, on the egg yolks with a sediaccino to hold the lemon peel and mix well with a whisk.

Transfer everything to the saucepan and cook over low heat, always stirring with the whisk to avoid the formation of lumps until the cream thickens. Remove from heat and put the saucepan to the bathroom in water and ice to quickly cool the cream.

Once cooled pass it in the fridge covered with food.

To get the diplomatic cream or Chantilly Italian chantilly mix the whipped cream with cold cream, mixing only a couple of tablespoons of cream with the whip to soften the custard and then add the rest of the cream Mounted.

PREPARATION OF THE DRIVE:

Mount the whole eggs with sugar, pinch of salt and vanilla seeds. Join the milk, lemon juice and oil mixed together in a glass previously. Add the two sifted meal with baking soda with a spatula and a delicate movement from the bottom upwards.

Pour the dough into a pan from muffin with paper cups. With these doses you will get about ten cupcakes filling the pirottini up to 3-4 mm from the edge. Put in a preheated oven at 160 ° for about 15 minutes (always do the toothpick test).

Assembly:

3

For the bath, boil the two liquids together for 2-3 minutes, to evaporate the alcohol part, if there are children among the diners. If the sweets are for adults you can avoid boiling and simply mix water and alchermes. Brush the hole in the sweets with the wet, fill with the diplomatic cream and finally cover with the cone soaked in wet and let it dry a few minutes on the kitchen paper. Then put them in the fridge for a few hours.

4

When the time comes to serve your fantastic cardinals, remove them from the refrigerator and sprinkle them with a little icing sugar to complete the presentation of the dish!

I hope this typical Sardinian recipe prepared by the very good Queen Fanti liked it. You can follow queen in his Facebook page. I assure you, that these sweets are not just scenographic, but they are also very good.

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