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FOR THE PASTAPASTA 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.
Ingredients description: 500 g strawberries – 200 g butter – 125 g spelled flour – 125 g flour 0 100 g almond flour – 100 g icing sugar plus a little – 80 g more granulated sugar a little – 3 eggs Ò lemon Ò salt
Ingredients: 500 grams strawberries | 200 grams butter | 125 grams spelled flour | 125 grams flour 0 | 100 grams almond flour | 100 grams icing sugar a little more | 80 grams more granulated sugar a little bit | 3 eggs | lemon | salt
Preparation: 1 Peel the strawberries, cut them in half, arrange them on a plate lined with baking paper and sprinkle them with a little icing sugar. Bake at 100 ° C for 2 hours, keeping the oven door slightly open. 2-3-4 Prepare the short pastry by mixing 100 g of butter with 80 g of granulated sugar and an egg, then add the flour 0, the spelled flour and finally a pinch of salt. Finish with a grating of lemon rind, form a loaf, place it in a bowl, seal it with plastic wrap and place it in the refrigerator for about 1 hour. 5-6 Whip the electric whisk with 100 g of butter with 100 g of icing sugar, add 2 small eggs, one at a time, and 100 g of almond flour. Stir carefully to obtain a fairly smooth cream (frangipane). 7 Finish the shortcrust pastry 3-4 mm thick between two sheets of baking paper. 8 Cover with a shortcrust pastry (ü 22 cm) and trim the edges so as to remove the excess paste. 9-10 Spread a layer of frangipani in the pan, then add the strawberries to cover it (keep those that are left aside) and finally complete with the rest of the frangipani. Bake at 180 ¡C for 50. Blend the strawberries kept aside with 1 tablespoon of granulated sugar (sauce). Take the spelled cake out of the oven, let it cool, then unmold it. Complete with icing sugar and serve with the strawberry sauce separately.
Step: 1 Peel the strawberries, cut them in half, place them on a baking sheet lined with baking paper and sprinkle them with a little icing sugar. Bake at 100 ° C for 2 hours, keeping the oven door slightly open. | 2-3-4 Prepare the short pastry by mixing 100 g of butter with 80 g of granulated sugar and an egg, then add the flour or flour. of spelled and finally a pinch of salt. Finish off with a grating of lemon rind, form a loaf, place it in a bowl, seal it with cling film and place it in the fridge for about 1 hour. | 2-3-4 Prepare the pastry by mixing 100 g of butter with 80 g of granulated sugar and an egg, then add the flour, spelled flour and finally a pinch of salt. Finish off with a grating of lemon rind, form a loaf, place it in a bowl, seal it with cling film and place it in the fridge for about 1 hour. | 2-3-4 Prepare the pastry by mixing 100 g of butter with 80 g of granulated sugar and an egg, then add the flour, spelled flour and finally a pinch of salt. Finish off with a grating of lemon rind, form a loaf, place it in a bowl, seal it with plastic wrap and place it in the refrigerator for about 1 hour. | 5-6 Whip the electric whisk with 100 g of butter with 100 g of sugar a veil, add 2 small eggs, one at a time, and 100 g of almond flour. Stir carefully to obtain a fairly smooth cream (frangipane). 5-6 Whip with electric whisk 100 g of butter with 100 g of icing sugar, add 2 small eggs, one at a time, and 100 g of flour almonds. Stir carefully to obtain a fairly smooth cream (frangipane). 7 Spread the short pastry at a thickness of 3-4 mm between two sheets of baking paper. | 8 Cover with a shortcrust pastry (ü 22 cm) and trim the edges to remove excess paste. | 9-10 Spread a layer of frangipani in the pan, then add the strawberries to cover it (keep those that are left over) and then complete with the rest of the frangipane. Bake at 180 ¡C for 50. Blend the strawberries kept aside with 1 tablespoon of granulated sugar (sauce). Take the spelled cake out of the oven, let it cool, then unmold it. Complete with icing sugar and serve with the separate strawberry sauce. | 9-10 Spread a layer of frangipani in the cake pan, then add the strawberries to cover it (set aside those that are left over) and then complete with the rest of the frangipani . Bake at 180 ¡C for 50. Blend the strawberries kept aside with 1 tablespoon of granulated sugar (sauce). Take the spelled cake out of the oven, let it cool, then unmold it. Complete with icing sugar and serve with the strawberry sauce separately.
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