Always a recipe cameron , cookaroun ... the Frenchman! An easy dessert that is prepared well in advance and that continues to meet all ... from my dad!
For the pastry:
250 grams of flour 125g of butter
75 grams of sugar
3 egg
vanilla or lemon zest
For the sponge:
(best if made a day or two before)
3 eggs 125g sugar 125g flour
vanillin
To make the cake:
apricot jam (I step with the blender)
liqueur almond, amaretto or marsala
Preparation:
the pastry: to the fountain with the flour, sugar and aroma. At the center aggiunrere the yolks, the butter and mix everything quickly. Let rest in refrigerator for about half an hour. Roll out the pastry and cut it slightly larger than the pan in which you will then reassemble it. You have to make two bases a whole and a cut in squares. On the parchment paper cut a base of pastry squares equal and possibly make some little holes in the center of each. Without taking the different pictures on the baking tray for cooking and brush with beaten egg white. Bake at 180 until beginning to color (not too).
The sponge: whisk the eggs with sugar and vanilla until the mixture does not write. Mix the flour gently. Grease and flour a mold, pouring the mixture and bake at 180 degrees for about twenty minutes. Do the toothpick test.
Composition of sweet cut into slices about two cm, the PDS. Place the pastry into the pan whole. Spread the jam and cover with slices of pds. Wet the pds, spread with jam and cover with the pastry with the "small holes". Cover with foil and put weights on it. Let stand (in a cool room, not in the fridge) better two days, but they are also delicious the next day. Resume after the break and cut all the pictures carefully. Dust with icing sugar to fill the holes with more jam.
0 comments:
Post a Comment