Ingredients FOR PASTA PASTA
- 150 g 00 flour
- 125 g butter
- 75 g caster sugar
- 70 g 4 yolks
- 50 g barley flour
- salt
Ingredients FOR THE FRANGIPANI CREAM AND TO COMPLETE
- 50 g butter
- 50 g brown sugar
- 50 g pine nuts
- 40 g egg
- 7 g potato ecola
- 10 raspberries
- 2 kiwis
- 1 apple
- 1 pink grapefruit
- apricot jam
FOR THE PASTA PASTA
Jumbled up the two flours, then mix the cold butter into small pieces and the sugar, crumbling the mixture with your hands, until it has a sandy consistency; then mix with the yolks and a pinch of salt. Collect the pastry in a ball, wrap it in plastic wrap and leave it to rest in the refrigerator for at least 1 hour.
Roll out finally at 3 mm thick and lined with it a cake pan (ø 20 cm, h 2 cm).
FOR THE FRANGIPANE CREAM
whisk pine nuts with brown sugar. Whisk the mixture obtained with the butter, stirring quickly with a whisk, then add the egg and, finally, the starch (frangipani).
TO COMPLETE
distributed the frangipani cream in the pan and bake at 160 ° C in the lower part of the oven for about 25 minutes.
Let cool the cake, then spread 3-4 tablespoons of apricot jam on the surface.
Cut the sliced apple; peel the kiwis, cut them into slices, then divide each slice in half; peel the grapefruit, divide it into wedges and remove the skin.
distributed the fruit on the jam layer, complete with raspberries and serve.
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