INGREDIENTS
- For the bottom:
- ● Butter 150g
- ● Powdered sugar 100g
- ● Sal fina 5g
- ● Vanilla essence c/n
- ● Egg 1
- ● Flour 0000 250 g
- ● Lemon or orange zest 1u
- Stuffed:
- Custard cream:
- ● Eggs 6 items
- ● Sugar 250 grams
- ● Corn starch 80 grams
- ● Milk 1 liter
- ● Vanilla essence
- ● Dulce de leche confectioner c/n
- Deck:
- ● Fruits:
mango, kiwi, blueberries, strawberries, peaches, and so forth.
Spectacular FRUIT CAKE with pastry chef! I adopted the recipe beneath:
PROCEDURE:
For the bottom:
1. Beat the butter with the sugar. Then add the vanilla-flavored egg and proceed beating.
2. Add flour with a pinch of salt till you acquire a homogeneous dough. Take away from the mixer and instantly stretch out into the chilly.
3. Line the cake molds, achieve this rapidly to keep away from transmitting warmth to the dough.
4. Prepare dinner the bottom of the pie dish within the oven with some “load” on prime of the dough in order that it doesn’t puff up. Prepare dinner within the oven at 180°C for quarter-hour, then take away the “load” and cook dinner one other 5 minutes. Reserve. As soon as cool, waterproof the bottom with melted white chocolate.
To cook dinner the custard:
1. Combine the milk with half the sugar in a small saucepan. Warmth.
2. In a bowl, combine the sugar with the cornstarch. Add the eggs and stir.
3. As soon as the milk is boiling, pour half of it over the egg combination, stirring.
4. Return the opposite half of the milk to the warmth till it boils once more and pour within the egg combination in a stream, at all times stirring.
5. When it boils for a minute and thickens, that is it.
6. Switch to a bowl and canopy with plastic wrap in touch.
For meeting:
1. Fill the cake with a dulce de leche base, then the pastry cream and canopy with halved or sliced fruit.
