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Caption: Trifle cake zuppa inglese #food #stelleritalia #holiday
Caption: Today's recipe is a sweet very particular, is unfortunately long to prepare because they need a lot of preparations. So do not panic, but armed with a lot of patience, I assure you that you will get the result that it is worth it. This cake is pretty much the union of two different sweets: a classic pastry closed like that of apples or pears and the super traditional trifle, a dessert a little 'forgotten in recent years but that is rediscovering its discovery. Here, what I've done, I combined these two sweet and I made them become one practically inside of the pastry I put trifle. Since we are in the period of the Christmas holidays I decorated the cake with the stars. This dessert is especially gentle enough to cut it is best to eat it cold because the creams should be very dense, or to respect the tradition of the pudding can serve it with a fork and a spoon.
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Caption: Ingredients:
sponge cake
Flour - 50g
Sugar - 50g
Eggs - 2
Vanilla extract - 1/2 tsp
Shortbread
00 flour - 300g
Wholemeal flour - 100g
Sugar - 200g
Butter - 200g
Egg yolks - 4
Vanilla extract - 1 teaspoon
Caption: Custard
Milk - 250ml
Sugar - 75g
Cornstarch - 25g
Egg yolks - 3
Vanilla extract - 1 teaspoon
Chocolate custard
Milk - 250ml
Dark chocolate 75% - 100g
Sugar - 75g
Cornstarch - 25g
Egg yolks - 3
Wets
Water - 100ml
Alkermes - 75ml
Sugar - 50g
Decorum
Powdered sugar
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Caption: How to do:
Sponge cake
Beat the eggs with the sugar and vanilla extract and knead for 20 minutes with whips or planetary. Stir in the flour and stir evenly fast.
Grease and flour a mold hinged and bake at 180 degrees Celsius for about 25-30 minutes. Once baked the cake let cool in the refrigerator after removing it from the pan.
Caption: Shortbread
Soften the butter cut into pieces. Mix the flours, sugar and arrange them in a heap on a table. Put the center the yolks, vanilla extract and butter. Mix all ingredients and knead very gently until you get into firm dough. Divide the dough into two parts, one of which is 1/3 and the other 2/3. Wrap in plastic wrap and store them in both the refrigerator for at least 30 minutes.
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Caption: Custard
In a nonstick saucepan, heat the milk with the vanilla extract and then let it cool. In a planetary processed eggs with sugar to obtain a smooth paste. Add the milk without her crazy and then incorporated the cornstarch and put on the fire until boiling and let thicken for 2-3 minutes. Let cool in refrigerator
Chocolate custard
Chop the chocolate with the knife and let it melt in the microwave. In a nonstick saucepan, heat the milk and then let it cool. In a planetary processed eggs with sugar to obtain a smooth paste.
Caption: Add the milk without her crazy, and then incorporated the cornstarch and put on the fire until boiling and let thicken for 2-3 minutes. Stir in the melted chocolate and mix well. Let cool in refrigerator.
Bagna
In a nonstick saucepan put water on the fire, alchermes and sugar. When the sugar has melted, remove from the stove and pour into a bowl to cool.
Retrieved the two sides of pastry and roll it out with a rolling pin to obtain a layer of 5mm each. Lined with the larger part of the pan with a pastry board another diameter of 20 / 22cm, previously greased and floured.
Caption: Retrieved the remaining dough. Coppate the sponge of the diameter of the pan over the layer of pastry and cut it in half horizontally. Place the first disc wet with half wet on the bottom of the pan. Make a layer with the chocolate cream. Lay the second disc of sponge cake soaked with the other half of the syrup and then pour over the custard normal. Lined the surface with the disc of pastry left. Pizzate the edges and then with pasta made by the two disks of pastry drawn little stars to be placed on the surface of the cake. Bake in preheated oven at 180 ° C for 40 minutes. Let the cake cool and then decorate it with icing sugar. Store it in the refrigerator.
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@patroclo75
Emanuele Patrini
Food & Style Blogger
Cravatte ai Fornelli
www.cravatteaifornelli.net