INGREDIENTS
- Makes 1 20cm cake.
- FOR THE MASS:
- – Butter 100 g.
- – Impalpable sugar 100 g.
- – Yolks 4 models.
- -Zest of 1 lemon.
- – Flour 0000 250 g.
- DULCE DE LECHE CRÈME BRÛLÉE AND FINISHING:
- – Milk cream 250 cc.
- – Milk 125 cc.
- – Dulce de leche pastry chef 180 g.
- – Yolks 5 models.
- For the bruleing:
- – Brown sugar 100 g.
- For termination:
- – Strawberries 8 models.
- – Blueberries 1/2 blister.
Study pastry with this spectacular recipe! DULCE DE LECHE CRÈME BRÛLÉE CAKE .
FOR THE MASS:
1. Sandblast with the butter, powdered sugar and flour.
2. Add the yolks and lemon zest, mix till all of the components are homogenized.
3. Stretch to three mm thickness between two polyethylene sheets.
4. Let it relaxation within the chilly and forged a 22 cm diameter ring. Freeze.
DULCE DE LECHE CRÈME BRÛLÉE AND FINISHING:
1. Deliver the cream to a boil together with the milk
2. Pour over the dulce de leche and blend gently with a wire whisk to keep away from incorporating air.
3. Add the yolks and homogenize, mixing continuously
4. Prepare within the beforehand cooked and cooled cake and prepare dinner in a preheated oven at 100°C for about 20 minutes.
5. Reserve chilly, sprinkle with brown sugar and burn with a blowtorch. Beautify with strawberries reduce in half.
