{"id":152,"date":"2025-09-09T20:05:57","date_gmt":"2025-09-09T20:05:57","guid":{"rendered":"https:\/\/heinrichvonholstein.com\/?p=152"},"modified":"2025-09-09T20:07:54","modified_gmt":"2025-09-09T20:07:54","slug":"torta-de-cerase-cherry-torte","status":"publish","type":"post","link":"https:\/\/heinrichvonholstein.com\/index.php\/2025\/09\/09\/torta-de-cerase-cherry-torte\/","title":{"rendered":"Torta de Cerase (Cherry Torte)"},"content":{"rendered":"\n
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By Heinrich von Holstein (Atlantia, 2025)<\/span><\/p>\n

Description<\/span><\/h2>\n

This is a late 15th century Italian cherry pie from a manuscript <\/span>Cuoco napolitano<\/span><\/i>, though it’s almost more like a proto-cheesecake.\u00a0 The instruction to use fresh cheese <\/span>and<\/span><\/i> old cheese is very interesting to me for a dessert.\u00a0 I chose to use some scamorza, a kind of aged mozzarella, that I had left over from another project to add a distinctive flavor.\u00a0 The flavor of the cherries strangely is not dominant, balanced by the cheese and spices.\u00a0 For time considerations (and, frankly, skill) I chose to use pre-made pie crusts.\u00a0 Unfortunately I did not have any rose petals so I put a little rose water in the filling and again very lightly sprinkled on top.<\/span><\/p>\n

Original Recipe<\/span><\/h2>\n

Torta de Cerase. Tolle cesrase rosse ho piu negre che si possa trovare, he poi caverai fora quello suo osso he pista le cerase in uno mortaro; poi piglia rose rosse he batile \u2013 dico, solo le foglie \u2013 cum uno cultello molto bene tute; poi habi uno poco de caso fresco he veghio cum specie a discretione, he canella he bono zenzaro cum poco pipero he zucaro, he miscolarai tute queste cose insieme, agiongendoli .vi. ova; et farai una crosta de pasta sopra la padella he cum meza libra de butiro, he ponella ha a cocere, dandoli el foco temperato; he quando he cotta, pone del zucaro he aqua rosata.<\/span><\/i> [2]<\/span><\/p>\n

Cherry Torte. Get red cherries of the darkest available, remove their pit and grind them in a mortar; then get red roses and crush them well \u2013 I mean, the petals alone \u2013 with a knife; get a little new and old cheese with a reasonable amount of spices, cinnamon and good ginger with a little pepper and sugar, and mix everything together, adding in six eggs; make a pastry crust for the pan with half a pound of butter and set it to cook giving it a moderate fire; when it is cooked, put on sugar and rosewater. (Translation: Terence Scully [1])<\/span><\/p>\n

Redaction<\/span><\/h2>\n

Ingredients (per 9″ pie):<\/span><\/h3>\n