Combine the water, salt and 500 g of flour and knead, then leave to rest in the refrigerator. Work the softened Risolì with the rest of the flour and form a loaf, then leave to rest in the refrigerator. Roll out the dough with the pastry sheeter and use it to cover the loaf of Risolì. Roll out the dough and perform the classic 3-4-3-4 folding sequence, resting in the refrigerator between steps.
Finely chop the two types of almonds together with 50 g of cane sugar and mix with the flour. Whip the softened Risolì with a whisk, then slowly pour in the yolks. Complete the mix by incorporating the whites previously whisked with the remaining cane sugar.
Grease the cake tins and line with the puff pastry, leaving around 2 cm at the top of the tin. pierce the bottom of the pastry, pour in a layer of amarena cherry jam and distribute the whole cherries. Pour the almond mix in and apply the sugar sprinkles and flaked almonds. Complete with the strips of interwoven puff pastry, and bake in the oven at 170°C for around 30-40 minutes. Remove from the oven and turn over on a wire rack. Once cooled, decorate with icing sugar, almonds, gelatine and amarena cherries.
4 18 cm cakes
170° for 30-40 minutes
3 days at +4°C
STORAGE AT -18°C