Cake with orange cream bimby method
Desserts from Italy
translated by Italian with
A tart citrus is about as good, fragrant and colorful there is in this period, is a sweet easy to do that will win you over at first bite, delicate tart and citrus flavor, perfect for the winter, to warm up your evenings accompanied by a steaming cup of tea, but it is also the perfect dessert to be offered in the holiday season ..
Begin to prepare the pastry by working the butter and sugar with electric whips, the mixture should be creamy.
Add the eggs one at a time, before the yolk and then the eggs, making mmodo that the first egg is assrobito well before inserrire the second, third and so on.
Add the vanilla, lemon zest and juice, always with the aid of an electric mixer, finally add the sifted flour and baking powder.
Knead everything together with your hands this time, do not worry if the dough should be soft, that's how it should be if we want to get a good soft base and not biscottosa,
Try to shrink around and formed a loaf, wrap it in plastic wrap pr foods and let stand in the refrigerator for at least 3 hours.
After the rest of the pastry time, take the dough and transfer it on a board, with the help of a rolling pin, roll the dough to a thickness of 3 mm.
buttered and floured meticulously the mold, and always with a rolling pin helping you cover the mold, leveled the edges and cut off the excess part.
Usually the pastry cooking withdraws, especially in raw cooking, to avoid finding ourselves a pastry then deformed, I recommend using a trick. Storing the mold in the freezer for 15 minutes.
The cold-warm contrast to help the pastry not to lose the form Meanwhile preheat oven.
After 15 minutes resume the mold with the cold pastry, coated the center with parchment paper and create a weight with the beans or rice, bake at 160/170 ° for 30 minutes.
Remove from the oven and let cool completely before turning your basic shortbread.
It ''s time to prepare the orange cream in a saucepan add the sugar, starch and orange peel, dates slightly mixed and pour flush water mixing it well with the other ingredients.
Place on low heat and continue to stir the cream will thicken quickly, remove from heat and add the orange juice and butter.
It 'important to stir constantly and quickly to avoid lumps.
When the cream is nice smooth and velvety, transfer it in a container and let cool to wire covered with plastic wrap, making sure not to incorporate air.
At this point we are going to assemble the tart, when the base will now cold transfer it on a platter, pour the cream, leveled and proceed with the decoration.
I have to stay on topic citrus decorated with slices of tangerine and orange slices, you can do so, or give free rein to your imagination.