Ingredients for Base:
- 60 g sugar
- 45 g flour
- 20 g starch
- 20 g butter
- 5 g honey
- 2 eggs
- salt
Ingredients for Cream:
- 120 g orange juice
- 90 g sugar
- 60 g butter
- Corn flour
- 4 eggs
- Orange
- butter and flour for the mold
Ingredients to Complete:
- 500 g frozen puff pastry
- 100 g candied fruit
- icing sugar
- Maraschino
For the Savoyard cake recipe, thaw the puff pastry. Keep the candied fruit to macerate in Maraschino.
Cream: mix the orange juice, one egg, 3 egg yolks, sugar, 2 teaspoons of cornstarch, grated orange peel and chopped butter in a bastardella over low heat, continuing to mix the cream until thick, then let it cool.
Base: with the electric mixer, bake the egg yolk and half an egg with sugar, honey and a pinch of salt on a low heat, then remove from the water bath and continue to assemble the mixture for 20 minutes, then incorporate with the wooden spoon, flour, starch and melted butter, cold. Roll out the thawed puff pastry and, with it, completely cover a 23 cm diameter grooved mold, buttered and floured, shaping the dough well, then fill it with cold cream, the candied fruit, diced, and the dough Basic.
Equalize the excess sheet on the edges and bake the cake at 190 ° for 45 '; serve cold, in a serving dish, abundantly sprinkled with powdered sugar.
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