Tart berries
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Cake With Pastry And Strawberry Cream ...
ingredients
servings
4
Lemon peel
2 spoons
Egg, yolk
4 unit
Brown sugar
100 grams
Type 00 wheat flour
50 grams
Semiskimmed milk
500 mL
Orange juice
1 coffee cup
Water
100 mL
Brown sugar
150 grams
Potato starch
30 grams
Type 00 wheat flour
130 grams
Eggs
5 unit
Desserts from Italy
Cake With Pastry And Strawberry Cream ...
Cake With Pastry And Strawberry Cream ...
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A real delight of fruit that has the spring flavor thanks to the strawberries, ideal for serving on a special occasion or for Sunday lunch, in any case you will make a figurone -)) ... !!!
preparation
step 1
Place the eggs strictly at room temperature with the sugar until you get a five-fold volume volume. It will need to be mounted for 20 minutes with a planetarium, the compound must be well swollen and spumed
step 2
Add the sifted flour together with the starch very gently, pay attention to this step, do not rush. Incorporate flours with a spatula from bottom to top until you get one
step 3
Add homemade lemon, orange or vanilla peel. Add the dough into a 24-cm or 22-cm diameter dough, slightly damped and slightly floured.
step 4
Use the 22cm baking tray if you prefer even higher attention but the edges will have to be high and in this case the cooking will be prolonged.
step 5
Cook in a static oven and preheated to 170 ° for about 40-50 minutes, never open the oven before 35 minutes. Try the stitch to test the cooking.
step 6
After the time has elapsed, let it cool and extract it from the mold. Allow the sponge to cool completely before cutting it. I always recommend a one day rest
step 7
In a bowl, place the egg yolk with an electric bucket and then obtain a cream.
step 8
In a saucepan, bring the milk with lemon peel slightly and boil it away from the stove.
step 9
Pour half of the slightly warm milk on the egg mixture and add the sifted flour, stir well to avoid lumps.
step 10
Transfer the mixture into the pan and bring it all over to boiling by adding the remaining milk, (half the lemon juice if you prefer) stir well to avoid lumps until the cream
step 11
Will not thicken. Cool and in the meantime wash and cut the stuffing strawberries, sprinkle with lemon juice. Set aside about half a pan and the surface.
step 12
Divide the sponge in 2 or 3 discs depending on how high it is, sprinkle the surface with the bath without over, add the custard and strawberries cut into pieces (I also added
step 13
Of chocolate drops to make it even more delicious). Level up the whole thing and proceed to the last and third layer of sponge cake
step 14
Cover the surface with a peel of custard. Cut the thin sliced strawberries and decorate them as pictured or as you like.
step 15
NB: To keep the strawberries in the best way, the surface should be covered with jelly (I have omitted).
step 16
You can find plenty of storage in the spray or in a sachet to melt according to the instructions on the packaging.
step 17
Cover the surface with jelly, put the strawberry cake and custard in the fridge for at least 3-4 hours. My advice is to prepare it always the night before for the next day
