INGREDIENTS
- For the mass:
- – Lard or butter 100 g.
- – Impalpable sugar 100 g.
- – Yolks 5 models (100 g).
- – Vanilla extract 1 cap.
- – Flour 0000 250 g.
- – Almond flour 50 g (non-compulsory).
- Custard cream:
- – Milk 500 L.
- – Sugar 125 g.
- – Corn starch 30 g.
- – Flour 15 g.
- – Yolks 3 models.
- – Vanilla Essence 1 tablespoon.
- – Agency pure yogurt 1 pot.
- Armed:
- – Dulce de leche confectioner.
- – Recent fruit (strawberries, blueberries, peaches, figs).
- – Glitter gel.
YOGURT AND FRESH FRUIT CAKE we go away you this spectacular recipe to accompany the afternoon with almond flour and pastry cream
PROCEDURE:
1. Sandblast with the butter, sugar, flour and flour.
almonds, all beforehand sifted.
2. Add the yolks and vanilla, combine and pulse till all of the substances are homogenized.
3. Stretch to three to 4 mm thickness between two polyethylene sheets.
4. Let it relaxation within the chilly and strengthen waists of 24 cm. Freeze.
5. Cook dinner at 160° C for about 14 to 16 minutes, it ought to be good.
golden because it doesn’t prepare dinner once more.
For the pastry cream:
1. Warmth the milk with half the sugar.
2. In a bowl, combine the remaining sugar with the starch, add the yolks and blend nicely.
3. As soon as the milk is scorching, pour it little by little over the yolks, stirring consistently, and prepare dinner your complete preparation once more till it boils. Taste with vanilla. Reserve nicely coated.
4. As soon as chilly, break the combination and add the yogurt and homogenize with a spatula.
Armed:
1. Make a spiral of dulce de leche on the bottom of the cake.
2. Cowl virtually to the sting with yogurt cream
3. Adorn with loads of fruit brushed with glitter gel
4. Adorn with chocolate slabs.
