Baked bombs with rum cream
by
28 recipes
Lemon roses tart
ingredients
servings
8
Soft wheat flour
200 grams
Durum wheat flour
100 grams
Brown cane sugar
100 grams
Various seed oil
70 mL
Eggs
1 unit
Egg, yolk
1 unit
Rusks
3 slices
Iodized salt
1 pinch
Baking powder for desserts
5 grams
Grated lemon peel
1 spoon
Vegetable milk
500 mL
Brown cane sugar
5 spoons
Soft wheat flour
5 spoons
Eggs
2 unit
Lemons
2 unit
Vegetable milk
1 mL
Desserts from Italy
Lemon roses tart
Lemon roses tart
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
To my mom, who always pushes me and encourages me!
preparation
step 1
Infuse a tea bag of roses into a half cup of hot water (you can replace the tea bag with the roses as you like).
step 2
Stain soft wheat flour (200 g) and hard wheat flour (100 g). In a bowl add the two flours with the salt and the yeast for cakes.
step 3
Apart from a mixer, add the oil (70 ml), the sugar (100 g), the grated garlic of a lemon, a whole egg and a yolk.
step 4
Blend everything until a homogeneous mixture is obtained. Then pour into the bowl with flour and add 5 spoons of rose infusions.
step 5
Knead well until you get a smooth and elastic band. Wrap in the film and let it rest in the fridge for at least 30 minutes.
step 6
Meanwhile, prepare the lemon cream. In a berry (high and narrow container) add the milk (500 ml.), 2 eggs and sugar (5 tablespoons).
step 7
Blend with a diving mixer until everything is homogeneous. Pour the mixture into a saucepan.
step 8
Pour thin sifted flour (5 tablespoons) smoothly, mixing well with a whip. Bring to a boil while always stirring.
step 9
Once the cream is thickened add the grated horseradish and the juice of two lemons. Allow the cream to cool with a sheet of film overlaid so that the foil does not form.
