Flakes with yeast snow
Bakery products from Italy
translated by Italian with
Sweet delicious with strawberry jam and fresh strawberries or milk chocolate (melted) home-made
In the mixer or Planetary pour 250 gr. Of flour for sweets, a pinch of salt and 125 gr. Of butter just removed from the fridge and cut into cubes.
Blend until you get a sandy and floury compound. Add 100 grams of velvet sugar and then, forming the classic fountain
Include in the center the essence (or the aroma) of vanilla (or a Vanillina sachet) and 2 egg yolks. Mix everything until the mixture is compact and elastic enough.
Allow the crushed, pastry dough (wrapped in transparent kitchen cloth) to rest in the fridge for at least half an hour.
Spread the pastry into a loose bowl (24 cm in diameter) previously grated and floured.
For a soft pastry paste: add a pinch of yeast or a teaspoon of bicarbonate to the dough.
Mix 5 egg yolks with a whip (mount the snow on the other, the remaining 5 egg whites) and 125 or 150 gr. Of semolina sugar.
Add 500 gr. Fresh ricotta, a Vanillina bag or a lemon zest. Then, tie the mounted albums.
Finally, after mixing all the ingredients, pour the freshly prepared fillet on the basis of pastry pastry laid on the pie (floured and stuffed).
Bake (with static function) on the cake at 160 ° for about one hour and on the bottom under the central oven, then on floor number 2.
And after having baked the cake: sform it (but only when it has become cold, because otherwise it is likely to break it or, however, to deflate it) and cool it completely.
Then I just stuffed a slice with a layer of fresh fruit strawberry jam and small strawberry cut into small pieces (and washers)
And another slice with a layer of milk chocolate (loose in a pan with a little water / milk / butter or without).