On May 19, the “Open Gardens” even took place. The day started out by pouring rain and the visitors equipped themselves with rain boots and umbrellas. Fortunately, the situation improved in the afternoon and into the evening, the sun lit up the plants and roses. This experience has taught me that gardening enthusiasts do not stop even in the most adverse weather conditions and I admired my yard through the eyes of those who saw it for the first time. In short, it was a nice experience.
The event was organized by Professor Valeria Lanini, she did an amazing job and allowed us to have all the information on time. My husband was the supporter of the efforts that took up every weekend in the preceding month before the event. Andrea (my son) collaborated by drawing a map of the garden, Colleen (my daughter-in-law) did the graphic design of the brochure helped in the kitchen preparing cookies, savory pastries, and small desserts. Attilio and Michela (my in-laws) helped us to welcome guests. Her grandmother, as well as involving the following day a group of friends who, like you attend the Day Center for the elderly, has been promoting the telling of historical events that have affected the estate and the farmhouse.
The desserts that you see in the photos are small cakes with cherries (recipe below) and the Carrot Cake of Switzerland that is already on file in the blog.
During “Open Gardens” I prepared some sweets with very soft and tasty cherries in syrup. This recipe is easy to prepare, if you have a Kitchen Aid electric mixer, use it with the whisk for whipping, this way the fineness of the dough is guaranteed. The dosage regimen will help you prepare about 25 cupcakes. You should purchase paper cupcake cups to make the cupcakes in which you will pour the final mixture.
The cherries in syrup that I used are from Slovenia. If you happen to go during the summer vacation, pay a visit to a supermarket. You will find the jars of cherries in syrup with excellent quality and good price.
Preparation time: 30 minutes | Cooking time: 20 minutes
(For 25 cupcakes)
250 gr. of softened butter
200 gr. sugar
100 gr. cornstarch
150 gr. flour 00
100 gr. corn starch
1 jar of 500 gr. cherries in syrup
150 gr. icing sugar
1 teaspoon of vanilla extract
- Drain the cherries from their liquid retaining half a glass. Soften the butter keeping it for a few hours at room temperature. Place it in a bowl with the sugar, a pinch of salt, vanilla, and lemon zest. With an electric mixer mount up to what will be a creamy white mass.
- Preheat oven to 350F.
- Add one egg at a time while continuing to work the dough. Do not place the next egg if the former has not been well incorporated dough.
- Mix the flour and sift. Add them slowly, stirring constantly. Continue processing for another 10 minutes.
- Add the well-drained cherries and mix them into the mixture with a spatula.
Divide into cups and bake for about 20 minutes. The cakes should not browning too much (or they will be dry). Insert a toothpick into the cupcake, if it comes out clean they are cooked. Allow to cool.
- The cakes can be decorated by spraying with powdered sugar or a glaze using powdered sugar slowly to which you add a little liquid preserved cherries until it becomes creamy. Using a spoon, pour over every trick a bit of icing and let dry.