Ingredients
- 750 g strawberries
- 150 g sugar plus a little
- 150 g butter
- 150 g flour 00
- 150 g pumpkin seeds
- a bio lime
- pectin
- milk
- salt
For the recipe of the "sbrisolata" cake with pumpkin seeds with strawberry compote, cut the strawberries in half and sauté in a pan with 40 g of sugar for 10 minutes: 2 minutes before turning off mix carefully with a mix of 2 teaspoons of pectin and 3 teaspoons of sugar; turn off, add a little 'grated lime peel, spread the compote in a tray and let it cool. For pasta. Whisk the flour with the pumpkin seeds.
Then, in a bowl, work the flour obtained with 110 g of sugar and the soft butter into chunks, a pinch of salt and a spoonful of milk, if it is needed to amalgamate.
Work with your hands to obtain a compact dough, cover it and let it rest in the fridge for 1 hour. Then line a hinged mold (20 cm diameter) with two thirds of the dough, forming also a 3 cm high edge. Cover the bottom with baking paper, fill the mold with dried vegetables and bake at 180 ° C for 20 minutes, then remove paper and vegetables and bake again for another 15 minutes.
Remove from the oven, spread the strawberry compote into the mold and cover with the remaining dough, grating it with the grater with large holes. Bake again at 180 ° C for 20-25 minutes. Serve with fiordilatte ice cream.
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