Here is a new cake, beautiful to see and taste. A sweet load full of blueberries for lovers of this fruit. A dessert that during my research draws a lot of French cuisine because it uses frangipane which is typical of this cuisine and of classic pastry. A dessert that recalls very classic flavors in a modern key. Its beauty is the shape that is made at the end after cooking with all the blueberries that must be arranged to form a small mountain. Gelatine will also help you a lot to keep the whole dessert tied. The peculiarity of this recipe is that the blueberries are partly cooked and partly raw.
A super cake for 8 persons !!!!
Ingredients: shortbread: 200g of hazelnut flour 150g of sugar 150g of butter 100g of 00 flour 3 egg yolks Garnishing: 1kg of blueberries 70g of hazelnut flour 90g of sugar 50g of butter 1 egg 100g of blueberry jam Transparent gelatin QB
How to do: Mix the hazelnut flour with the sugar and then add the soft butter and egg yolks. Work all the ingredients until you get the pastry ball and then let it rest for 30 minutes in the refrigerator. Roll out the dough quite often and line a cake pan with a diameter of 23-24cm. jelly over the cake and let the cake rest in the fridge for at least 2 hours.
Mix the hazelnut flour with the sugar. Add 1 egg and the melted butter. Mix all the ingredients and pour over the raw and leveled pastry. Spread a layer of blueberry jam and then place 400g of blueberries. Bake at 180 ° C for about 35-40 minutes. Once the cake has cooled, start decorating the cake with the advanced blueberries as in the photo. Spread the transparent
On Instagram & Twitter @cravatteaifornelli Emanuele Patrini Food & Style Blogger Cravatte ai Fornelli www.cravatteaifornelli.net