King Cellucce

Beat the whole eggs with the sugar in a bowl until you get a mixture Fluffy, light, and frothy. Work carefully to incorporate air, so the base will be more homogeneous. Continue until the sugar is well combined and the mixture has a uniform consistency, without any separate traces of egg white or yolk.

Gently combine the corn oil, the white wine, the vanillin powder, the grated lemon peel, the baking powder and the flour. Mix until you obtain a soft, compact dough; stop kneading when the dough is uniform and has no dry spots, avoiding making it excessively hard.

Pass the dough through the pasta machine, adding a little flour, and roll it out to the third-thickest thickness. Make sure the sheets are even, soft, and sturdy enough to lift without tearing. Avoid adding too much flour, which could dry out the pasta and make it harder to seal.

Using a pastry cutter or a glass, cut out several discs about seven centimeters in diameter from the sheets of dough. Arrange them on a work surface without overlapping, and work quickly so the scraps don't dry out. Gather any scraps, roll them out again, and cut out more discs until you've used up all the dough.

Place a in the center of each disc teaspoon Of jam of black cherries, then fold the dough in half. Press the edges firmly with your fingers to seal the filling and prevent it from leaking out during baking. Check the seal along the entire edge before shaping.

Hold the circular part facing up, gently press the base onto the work surface and twist the two ends as if wrapping a candy. Then pass the upper surface through the granulated sugarKeep the base unsweetened, as it will have to rest on the baking sheet during cooking.

Arrange the sweets, as they are ready, on greased and floured baking trays or on baking trays lined with parchment paper. parchment paperArrange them on top of the unsweetened base, leaving enough space between each piece for even cooking. Make sure they're stable and the filling is completely enclosed.

Bake at 180°C (356°F) for about fifteen minutes. Remove from the oven when the surface is lightly golden and the pastry is cooked through, without letting it darken too much. Carefully transfer the cakes and let them cool before serving, so that the jam it settles and the structure becomes more stable.