Tag: Frangipane

The recipe on the cover: frangipane tart, cream and strawberries – Italian cuisine reinvented by Gordon Ramsay

May, strawberry time. We celebrate the spring In the Recipe book of the new issue of The Italian kitchen now on newsstands. Aromatic herbs, salads, pods, new vegetables, flowers and strawberries: many ingredients for fresh and fragrant dishes.

Here in a web preview, the recipe on the cover to wish you many happy moments at the table.


Chef Lucia De Proi
Medium effort
Time 1 hour and 40 minutes plus 40 minutes of rest


For the shortcrust pastry

  • 125 g 00 flour
  • 75 g salted butter (Normandy butter is excellent)
  • 45 g brown sugar
  • 15 g almond flour
  • 30 g beaten egg
  • 1 vanilla pod
  • rice flour

For the frangipane cream

  • 115 g caster sugar
  • 115 g almond flour
  • 115 g salted butter
  • 2 eggs
  • 2 lemons
  • rum

For the custard

  • 390 g milk
  • 130 g caster sugar
  • 130 g tresca cream
  • 75 g egg yolk
  • 40 g corn starch
  • 1 vanilla pod

To complete

  • 500 g strawberries
  • melissa
  • Luisa grass
  • edible flowers

ph Giacomo Bretzel, styling Beatrice Prada.

Frangipane Cake – Recipe 's Frangipane Cake – Italian Cuisine

»Frangipane Cake - Recipe Misya's Frangipane Cake

First of all, prepare the shortcrust pastry: put all the ingredients in a bowl and knead them quickly until a homogeneous dough is created, then let it rest in the fridge for at least 30 minutes (even if there is no butter, it is good that the gluten mesh cools and spread out, so that your pastry is more crumbly).

Then start preparing the cream: Whip the butter with the sugar until you get an ointment consistency, then add the eggs and finally the almond flour.

Also add the lemon peel, transfer the mixture into a saucepan and cook over low heat (stirring constantly) to make it thicken until it reaches a boil: in the end it must have a consistency similar to that of custard (but less smooth due to the almond flour).

Take the shortcrust pastry back, divide it into 2 parts (one a little larger than the other) and roll them out into two thin sheets on the lightly floured surface: with the larger half line the previously greased and floured mold.
Level the edges, prick the bottom and fill with the cream.

Close with the second shortcrust pastry disc (sealing the edges well), brush with lightly beaten egg and sprinkle with brown sugar, then cook for about 35-40 minutes at 160 ° C, in a pre-heated ventilated oven.

The frangipane cake is ready: let it cool completely before serving.

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Frangipane Cream – 's Frangipane Cream Recipe – Italian Cuisine

»Frangipane Cream - Misya's Frangipane Cream Recipe

Beat the egg yolks with sugar and vanilla, then add the flour first and then the milk, little by little.

Transfer everything to a saucepan and cook over low heat, stirring constantly, until the cream has thickened.

Meanwhile, work the butter with powdered sugar and almond flour until you get a homogeneous mixture.

Once the cream is ready, turn off the heat and stir in the almond mixture.

The frangipane cream is ready.

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