Lodovico's Cakes

Images of fruit cakes where the support is made of "Pasta frolla" (short or basic crust pastry), prepared as instructed under the recipe Pasticcio "Ferrara" modified by Lodovico; it is then covered — after having cooked it in the oven — with a layer of well flavoured (thin lemon skin grated + vanillin) custard cream, and then with fruit to your liking. At the bottom, samples of a traditional framed pastry tart with sour black cherries jam (date of the two photos with Lodovico showing: 1978 and 1992). Then an exceptional "double tart".

These two were prepared for a party at home, year 1999; the top one is a sponge, wettened with juice obtained from a can of sour black cherries, layered with intermittent layers of custard cream, and covered with the cream plus a helix of sour black cherries. Two fruit tarts follow, prepared for summer parties 2002 and 2003:

And later, celebrating the 70th anniversary:

Now the traditional tart, 1978, Cardiff and 1992, Kingston:

When I visited my friends Carlito and Els Scheltema in Naarden, 1986, at the question "which tart do you prefer?" (after describing the two showed above), Carlito answered "Both!!!!" Therefore I had to try my best (see below):

Preparing and then cooking: