The fruit tart of Granny Justine: the recipe Said and Done
Super nonna Giustina in the episode Said the Fact of the December 6, 2018 : the amazing tutors of the program of Rai 2 gives us a mouth-watering version of the fruit tart. It is true that the desserts can be prepared in a thousand different ways, and today, nonna Giustina has suggested his own version of the fruit tart. A sponge cake is really super for a tasty sweet that can be prepared in each occasion. We just have to take notes to prepare this delicious cake with the advice of her grandmother Justina. Here's how to do it.
Sponge cake: 250 g flour 00, 250 g sugar, 7 eggs, 1 sachet of yeast for cakes
We start our recipe with the preparation of sponge cake: using a hand mixer, assemble the eggs with the sugar. It will take about 10 minutes. When the mixture is light, fluffy and ‘writes’ (i.e. the whips leave the furrow), we incorporate the flour and baking powder previously sifted together, stirring gently with a spatula. Pour the mixture into a cake tin with zipper greased and floured. Bake at 180° for 40 minutes. It is worth the try with a toothpick (insert it in the cake and must get out clean and dry). Let it cool down.
Pastry cream: 500 ml milk, 2 egg yolks, 70 g of 00 flour, 160 g sugar, 200 ml whipped cream, zest of one lemon
And now we move on to the preparation of the pastry cream. In a pentotolino heat the milk with the lemon zest. To part, blasting down the egg yolks with the sugar, then add the flour. Combine the warm milk and stir. Here, we report the mixture on the fire and, stirring constantly, let thicken. If there are lumps, pass through a sieve. Transfer to a large container and chill, covered with the film in contact and let cool completely. We take 300 g and incorporate gently the whipped cream.
Syrup: 200 ml water 50 g sugar 30 ml rum
To finish, before moving on to the assembly, we will deal with the syrup; boil the water and sugar. Turn off, let cool and then add the rum
The final phase of preparation. We continue our sponge cake and we cut it in half. Bathing the two halves with the syrup to the rum. Farciamo with the pastry cream, and we are reconstructing the cake. Put the whole cake on the outside with the remaining cream. We adhere to the edges of the chopped hazelnuts, then decorate the surface with plenty of fruit. The cake is served, we like?
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