Cookbook Desserts
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 8 | 75 minuti |
Ingredients
| 750 mL | Whole Milk UHT Microfiltered Sterilgarda |
| 6 | egg |
| 590 g | Flour |
| 270 g | sugar |
| 120 g | sunflower seed oil |
| q.b. | lemons |
| 40 g | pinoli |
| 8 g | lievito vanigliato |
| q.b. | powdered sugar |
Preparation
- Start by making the cream. Pour the Sterilgarda Whole Milk into a saucepan, add the lemon zest, and place on the heat.
- Meanwhile, crack 3 eggs into another saucepan and whisk. Add 6 tablespoons of sugar and, continuing to whisk, add 6 tablespoons of flour. It's important to keep stirring while adding the ingredients to avoid lumps.
- Once the Sterilgarda Whole Milk is hot, turn off the heat, remove the lemon peels, and add it to the cream. Return to the heat and continue stirring for about 5 minutes, until the cream thickens. Then cover the pan with plastic wrap to prevent a crust from forming on the cream.
- Break 3 eggs into a bowl and add the remaining sugar, seed oil and half a sachet of vanilla yeast.
- Stir and gradually add the flour. When it's no longer possible to stir, turn the mixture out onto a work surface and knead with your hands until the dough is smooth and doesn't stick to your fingers.
- Prepare a greased and floured baking pan. Divide the dough in half and roll out with a rolling pin to form a disk that will be placed on the pan to form the base of the cake (trim off any excess edges with a knife).
- Pour the previously created cream onto the cake base. Take the other half of the dough and create a second disc. Place this on top of the cake, trim the excess edges, and seal the edges.
- Make holes in the surface, add the pine nuts on the cake as a garnish and bake at 170°C for 45 minutes in a static oven.
- Once cooked, let the cake cool and sprinkle with icing sugar.
Level the slices of white bread Spread the pastry with 1/2 of mascarpone Add 150 g of salmon and roll Close with transparent film and refrigerate for 1 ...
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